Sea Scallops with Artichokes and Smoked Fontina

Sea Scallops with Artichokes and Smoked Fontina

prep time

minutes
cook time

minute
servings
4

Ingredients




















Cooking Instructions

1

Heat oven to 300°F. Toss tomatoes with 1/4 cup of olive oil; sprinkle with salt and pepper. Place in stainless steel baking pan. Bake 30 to 45 minutes or until they start to look dehydrated. Remove from oven and reserve.


2

Heat remaining 1/4 cup olive oil in medium saucepan over medium heat. Add shallots; sauté 1 minute. Add garlic; cook 1 minute. Add wine, chicken stock and artichoke hearts. Bring to boil, cover pan and cook about 25 minutes, until artichokes are tender. Uncover pan; remove artichokes and set aside. Reduce wine/broth mixture until almost completely reduced. Season with salt and pepper. Add butter and stir until melted. Stir in reserved tomatoes, artichokes, parsley, basil, anchovy, olives, pine nuts and chili flakes. Keep warm.


3

Heat medium skillet over medium high heat. Add 2 tablespoons oil. When oil is hot, add scallops. Cook 1 to 2 minutes per side or until browned to desired doneness.


4

Add cheese to butter sauce, stirring until melted; pour onto platter. Top with scallops and drizzle with sherry or vinegar, if desired.


*You may substitute smoked provolone for smoked fontina.


Ingredients




















Cooking Instructions

1

Heat oven to 300°F. Toss tomatoes with 1/4 cup of olive oil; sprinkle with salt and pepper. Place in stainless steel baking pan. Bake 30 to 45 minutes or until they start to look dehydrated. Remove from oven and reserve.


2

Heat remaining 1/4 cup olive oil in medium saucepan over medium heat. Add shallots; sauté 1 minute. Add garlic; cook 1 minute. Add wine, chicken stock and artichoke hearts. Bring to boil, cover pan and cook about 25 minutes, until artichokes are tender. Uncover pan; remove artichokes and set aside. Reduce wine/broth mixture until almost completely reduced. Season with salt and pepper. Add butter and stir until melted. Stir in reserved tomatoes, artichokes, parsley, basil, anchovy, olives, pine nuts and chili flakes. Keep warm.


3

Heat medium skillet over medium high heat. Add 2 tablespoons oil. When oil is hot, add scallops. Cook 1 to 2 minutes per side or until browned to desired doneness.


4

Add cheese to butter sauce, stirring until melted; pour onto platter. Top with scallops and drizzle with sherry or vinegar, if desired.


*You may substitute smoked provolone for smoked fontina.


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