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.

No additional tips available.

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

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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.

Scallops In Cream Sauce With Artichokes

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