Ingredients Jump to Instructions ↓

  1. 1/8 cup olive oil, plus

  2. 1/8 cup 2 tablespoons chopped garlic

  3. 2 tablespoons chopped shallots

  4. 4 ounces bay scallops

  5. 4 ounces rock shrimp

  6. 3 plum tomatoes, seeded and diced

  7. 1/2 cup sliced mushrooms, button or cremini

  8. 2 lemons, juiced

  9. 3/4 cups fish stock or clam juice

  10. 1/4 cup dry white wine

  11. 2 tablespoons capers

  12. 3 green onions, sliced ( greens only)

  13. 2 ounces butter, room temperature

  14. 2 ounces flour

  15. 2 jumbo or extra-large artichokes, steamed, halved and choke removed

Instructions Jump to Ingredients ↑

  1. Cover the bottom of a saute pan with 1/8 cup olive oil and heat. Add the garlic and shallot to pan, and saute until light brown in color. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp. Remove from heat. In another saute pan, add the remaining 1/8 cup olive oil and heat. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent. Add the reserved seafood to the mixture of tomatoes and mushrooms. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes. Place artichoke halves in a soup bowl and ladle mixture over artichoke .


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