Ingredients
- 500 g thin veal scallops
- ½ tsp salt
- ⅛ tsp pepper
- 5 tbs flour
- ½ tbs butter
- ½ tbs olive oil
- Sauce:
- 1 tbs butter
- 1 tbs olive oil
- 2 cloves garlic, finely minced
- ¼ cup dry white wine
- 1 cup chicken broth from ½ cube
- 1 cup heavy cream
- ½ tsp dry thyme
- 200 g artichoke hearts, canned, drained
- 8 tbs Parmesan cheese, grated
Make it step by step
- Combine the ½ teaspoon salt, ⅛ teaspoon of pepper, and flour; dredge the scallops through the flour mixture, shake off excess flour.
- 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.
- For the sauce heat in a pan 1 tbs butter and 1 tbs olive oil. Add garlic and cook, stirring, for 1 minute.
- Add the wine and chicken broth; increase heat to medium high and simmer for 5 minutes until reduced to about ¼ cup.
- Stir in cream, thyme, and artichokes; continue cooking until slightly thickened. Add Parmesan cheese.
- Add the cream and artichoke sauce to the scallops and heat through.
- Serve with hot cooked short pasta shapes, like fioli.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.