Difficulty: Medium
Prepare the artichokes: Trim the stems flush with the base. Using a sharp knife, remove 2-3 rows of tough outer leaves, then pare the base like a potato, keeping only the tender heart. Rub with half a lemon as you work to prevent browning. Simmer in boiling salted water with the remaining lemon juice for about 30 minutes until tender.
Wash and pat dry the oak leaf lettuce, then arrange the leaves on serving plates. Drain the artichoke bottoms, remove the choke, and slice thinly over the lettuce.
Heat sunflower oil in a non-stick skillet. Sear the scallops over high heat, about 30 seconds per side until golden, adjusting for size. Reduce heat, add vinegar, mustard, and hazelnut oil. Season with salt and pepper, then stir to emulsify into a warm vinaigrette.
Arrange scallops over the sliced artichokes and lettuce. Drizzle with the hot vinaigrette, sprinkle with chopped hazelnuts and chives.
Serve immediately while warm.
