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Scallops with Artichokes |
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| Ingredients: |
1 shallot
14 oz quartered Artichoke Hearts, drained
1/4 cup parsley
2 cloves garlic, sliced
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1 lb Sea Scallops
1/2 cup white wine
dash of lemon juice
dash of dill
EVOO
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| Procedures: |
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 and dill.
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| Notes: |
2020-06-21: Still not earnin Lyd’s approval. Not seared, caramelized
2019-11-20: This is still not high on Lew’s approval list. I recommend adding dill to improve the recipe.
2018-11-26: an excellent batch
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.
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12/31/2020
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