Seared John Dory, Scallop and Cuttlefish with Artichoke Stems – Basil Mariner Sauce

Basil Emulsion

• leaves from 4 bunches basil
• 100 ml (3½ fl oz</

To make the basil emulsion, bring a pot of water to the boil and blanch the basil leaves for 10 seconds. Remove from the water, plunge the basil into iced water and then drain immediately. Gently pat the basil leaves dry, then squeeze every last drop of water out of the basil. Lay the basil on a chopping board and chop with a knife, then place the basil in a blender with the ve