Artichoke Provencale

Directions

1. 1
   Cover the bottom of a saute pan with 1/8 cup olive oil and heat.
2. 2
   Add the garlic and shallot to pan, and saute until light brown in color.
3. 3
   Add the bay scallops and rock shrimp and saute for 1 to 2 minutes.
4. 4
   Do not overcook scallops and shrimp.
5. 5
   Remove from heat.
6. 6
   In another saute pan, add the remaining 1/8 cup olive oil and heat.
7. 7
   Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers.
8. 8
   Simmer for 2 to 3 minutes.
9. 9
   Reduce liquid by 25 percent.
10. 10
    Add the reserved seafood to the mixture of tomatoes and mushrooms.
11. 11
    Add the green onions.
12. 12
    In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed.
13. 13
    Add the beurre manie to the mixture and whisk to incorporate.
14. 14
    Bring to a simmer and cook for 1 to 2 minutes.
15. 15
    Place artichoke halves in a soup bowl and ladle mixture over artichoke.