Scallops In Cream Sauce With Artichokes Recipe

Name: Scallops In Cream Sauce With Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams veal scallops thin; 1/2 teaspoon salt; 1/8 teaspoon pepper; 5 tablespoons flour; 1/2 tablespoon butter; 1/2 tablespoon olive oil; 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 thyme; 200 grams artichoke hearts canned, drained; 8 tablespoons Parmesan cheese grated

Servings: persons

500 grams veal scallops thin
1/2 teaspoon salt
1/8 teaspoon pepper
5 tablespoons flour
1/2 tablespoon butter
1/2 tablespoon olive oil
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 thyme
200 grams artichoke hearts canned, drained
8 tablespoons Parmesan cheese grated

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.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 grams veal scallops thin, 1/2 teaspoon salt, 1/8 teaspoon pepper, 5 tablespoons flour, and more.

Yes, Scallops In Cream Sauce With Artichokes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops In Cream Sauce With Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions