Scallops On Artichoke Bottoms In Tahini Sauce

Ingredients:

• 1 pound of frozen artichoke bottoms (or can)
• 3 ounces of fresh lemon juice (one large lemon)
• olive oil as needed
• 1 large onion, sliced
• chopped parsley as a garnish
• black pepper and salt to taste
• 1/2 pound sea scallops
• 4 ounces of tahini
• 4 ounces of water

Course: sauce

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