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