Prosciutto with seared Coffin Bay scallops, globe artichokes and truffle

Method

For the artichokes

1. Chop the top off the artichokes and peel back the course outer leaves to reveal the tender choke. With a peeler, trim off all the fibrous exterior from the base of the choke and stem. Place the prepared artichokes into a bowl of acidulated water until needed.
2. In a moderately hot pan, gently sweat the onion, garlic and thyme in the oil until soft and translucent, add the artichokes and stir well. Add the white wine, reduce by half, add the water, season with salt and poach very gently for 15–20 minutes or until just tender. Cut each choke into six and store in the liquor until needed.

For the scallops and garnish

1. Season scallops just prior to cooking. Heat a large non-stick pan, drizzle with oil and add scallops. When scallops golden on one side (about a minute) turn, add butter and lemon juice and baste for 10–20 seconds.
2. Add the broad beans, diced bone marrow and marjoram leaves. Taste for seasoning.
3. Drape the prosciutto over a warm plate. Scatter with warmed artichoke pieces, scallops and broad bean mix. Drizzle with pan juices and shave with fresh truffle.