||SEA SCALLOPS WITH ARTICHOKE HEARTS
14 oz quartered Artichoke Hearts, drained
1/4 cup parsley
2 cloves garlic, sliced
1 lb Sea Scallops
1/2 cup white wine
dash of lemon juice
Heat 2 tablespoons of EVOO in a large skillet.|
Cook the shallots for 1 minute.
Add the artichoke hearts and heat through.
Salt and pepper, add parsley, and set aside.
Wipe down the skillet and add a tablespoon of EVOO.
Salt and pepper the scallops.
Sear the scallops in a single layer until they caramelize, about 2 minutes per side.
Serve over the artichokes with a dash of lemon juice.
2018-08-10: Excellent; served with mozzarella, cranberry and balsamic. The garlic was skipped, but a little lemon is indicated.|
2018-06-30: With steamed broccoli crowns.
2017-08-27: served with Jelled Beet Salad.
2015-12-30: An excellent batch for the two of us.
2015-09-11: Sautee the shallot first and then the scallops and the artichoke and a little white wine and towards the end of the cooking cycle, the sliced garlic.