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  • Scallops in cream sauce with artichokes

    1 vote
    Scallops in cream sauce with artichokes
    Prep: 10 min Cook: 15 min Servings: 4
    by Easy Cook - Laka kuharica
    510 recipes
    >
    Easy and delicious summer dinner prepared in less than 30 minutes.

    Ingredients

    • 500 g thin veal scallops
    • 1/2 tsp salt
    • 1/8 tsp pepper
    • 5 tbs flour
    • 1/2 tbs butter
    • 1/2 tbs olive oil
    • Sauce:
    • 1 tbs butter
    • 1 tbs 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 tsp dry thyme
    • 200 g artichoke hearts, canned, drained
    • 8 tbs Parmesan cheese, grated

    Directions

    1. Combine the 1/2 teaspoon salt, 1/8 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 1/4 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.

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