Scallops in cream sauce with artichokes
Total Steps
7
Ingredients
15
Tools Needed
4
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- 500 grams thin veal scallops
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1/4 cup dry white wine
- 1 cup chicken broth (from 1/2 cube)
- 1 cup heavy cream
- 1/2 teaspoon dry thyme
- 200 grams canned, drained artichoke hearts
- 8 tablespoons grated Parmesan cheese
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 5 tablespoons flour
Instructions
Step 1
Combine the salt, pepper, and flour in a bowl. Dredge the scallops through the flour mixture, shaking off any excess flour.
Step 2
In a large skillet, heat 1/2 tablespoon butter and 1/2 tablespoon olive oil over medium-high heat. Brown the scallops for about 1 minute on each side. Remove the scallops from the skillet and set aside.
Step 3
For the sauce, heat 1 tablespoon butter and 1 tablespoon olive oil in a separate saucepan. Add the minced garlic and cook, stirring, for 1 minute.
Step 4
Add the dry white wine and chicken broth to the saucepan. Increase heat to medium-high and simmer for 5 minutes, or until the liquid is reduced to about 1/4 cup.
Step 5
Stir in the heavy cream, dry thyme, and artichoke hearts. Continue cooking until the sauce is slightly thickened, then stir in the grated Parmesan cheese.
Step 6
Return the scallops to the saucepan with the cream and artichoke sauce, and heat through gently.
Step 7
Serve immediately with hot cooked short pasta shapes, such as fioli.