Taste and correct seasoning. To serve, reheat the artichoke purée if necessary. Heat the pan on a high heat, dry the scallops well, drizzle with extra virgin olive oil and season with a little salt.

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Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides.