Shrimp, Scallop And Artichoke Heart Crustini

1. 1

   Fill an oil separator with the marinade from the jar of artichoke hearts and separate until you have enough liquid to poach the large scallops. Be sure to catch all of the herbs with the liquid. Return the oil to the artichoke heart jar so the remaining hearts do not dry out.

2. 2

   In a deep pan, heat the liquid until boiling. Turn down to medium heat and place the scallops and artichoke hearts in the pan. Poach for about 3 minutes, and turn over.

3. 3

   Slice 8 pieces of bread off of your sourdough loaf, and toast until golden brown. Two pieces per person makes a perfect meal.

4. 4

   While the sourdough is toasting, add the shrimp to the pan with the scallops and artichoke hearts, and cook until pink and still tender. Immediately remove from heat so shrimp do not overcook.

5. 5

   Serve either on a plate, spooning the seafood and artichoke mixture over your crisp sourdough toast, or in a bowl with broth and the toasted bread on the side.

6. 6

   *Though the marinade from the artichokes add abundant flavor, it would also be delicious to include mushrooms, top with some freshly grated parmesan and perhaps a slice of freshly picked lemon or even avocado!

* Per serving · 4 servings · Values may vary.

No additional tips available.