Scallops in cream sauce with artichokes
500 g thin veal scallops
½ tsp salt
⅛ tsp pepper
5 tbs flour
½ tbs butter
½ tbs olive oil
1 tbs butter
1 tbs olive oil
2 cloves garlic, finely minced
¼ cup dry white wine
1 cup chicken broth from ½ cube
1 cup heavy cream
½ tsp dry thyme
200 g artichoke hearts, canned, drained
8 tbs Parmesan cheese, grated
Combine the ½ teaspoon salt, ⅛ teaspoon of pepper, and flour; dredge the scallops through the flour mixture, shake off excess flour.
In a large skillet heat butter and olive oil over medium-high heat, then brown the meat for about 1 minute on each side. Set aside.
For the sauce heat in a pan 1 tbs butter and 1 tbs olive oil. Add garlic and cook, stirring, for 1 minute.
Add the wine and chicken broth; increase heat to medium high and simmer for 5 minutes until reduced to about ¼ cup.
Stir in cream, thyme, and artichokes; continue cooking until slightly thickened. Add Parmesan cheese.
Add the cream and artichoke sauce to the scallops and heat through.
Serve with hot cooked short pasta shapes, like fioli.