Scallops in cream sauce with artichokes

Ingredients

500 g thin veal scallops
½ tsp salt
⅛ tsp pepper
5 tbs flour
½ tbs butter
½ tbs olive oil
Sauce:
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

Preparation

1
Combine the ½ teaspoon salt, ⅛ teaspoon of pepper, and flour; dredge the scallops through the flour mixture, shake off excess flour.
2
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.
3
For the sauce heat in a pan 1 tbs butter and 1 tbs olive oil. Add garlic and cook, stirring, for 1 minute.
4
Add the wine and chicken broth; increase heat to medium high and simmer for 5 minutes until reduced to about ¼ cup.
5
Stir in cream, thyme, and artichokes; continue cooking until slightly thickened. Add Parmesan cheese.
6
Add the cream and artichoke sauce to the scallops and heat through.
7
Serve with hot cooked short pasta shapes, like fioli.

About

Easy and delicious summer dinner prepared in less than 30 minutes.

Yield:

4 servings

Added:

July 1, 2012

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