Ingredients Jump to Instructions ↓

  1. 1/8 cup olive oil, plus

  2. 1/8 cup

  3. 2 tablespoons chopped garlic

  4. 2 tablespoons chopped shallots

  5. 4 ounces bay scallops

  6. 4 ounces rock shrimp

  7. 3 plum tomatoes , seeded and diced

  8. 1/2 cup sliced mushrooms, button or cremini

  9. 2 lemons, juiced

  10. 3/4 cups fish stock or clam juice

  11. 1/4 cup dry white wine

  12. 2 tablespoons capers

  13. 3 green onions , sliced (greens only)

  14. 2 ounces butter, room temperature

  15. 2 ounces flour

  16. 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.

  2. 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.

  3. 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.

  4. Place artichoke halves in a soup bowl and ladle mixture over artichoke.


Send feedback