Scallops Ubriaco
11 ingredients
8 steps
Ingredients
- 2 lb. bay scallops
- 4 Tbsp. olive oil
- 2 Tbsp. onion, minced
- 1 1/2 Tbsp. garlic, minced
- 1 c. mushrooms, sliced
- 14 oz. can artichoke hearts
- 1 c. dry white wine
- 2 c. heavy cream
- 2 Tbsp. red pimento (julienne cut)
- salt and pepper to taste
- 2 Tbsp. parsley, chopped
Directions
-
1Heat the oil in a large pan or skillet.
-
2Lightly saute the onions, garlic and mushrooms.
-
3Add the wine and reduce to one quarter the original volume.
-
4Add artichoke hearts and heavy cream and cook until the sauce is the correct consistency.
-
5Add the red pimento.
-
6Then poach the scallops in this sauce for approximately 2 minutes.
-
7Season with salt and pepper to taste and stir in chopped parsley.
-
8Serve over fettucine.
Products Matching These Ingredients
Mct Oil Powder
Opportuniteas
D NOVA 4
100% Pure Canola Oil
Canola Harvest
B NOVA 2
Canola Harvest® Original Vegetable Oil Spread Tub
Canola Harvest
E NOVA 4
Minotaur bio - Huile d'Olive Vierge Extra
Minotaur
B NOVA 2
Cheese and onion
Walkers
C NOVA 4
Mt. olive, sweet 'n' hot salad peppers
Mt. Olive
D NOVA 4
Huile d'Olive Extra Vierge Bio
Kazidomi
B
Raw bay scallops
Spartan
A NOVA 1
Chesapeake bay style seasoning
E NOVA 3
Large sea scallops
A NOVA 1
Uncured bacon* wrapped scallops
A NOVA 3
Old bay
NOVA 4
More Recipes to Try
Cajun Dirty Rice
8 ingredients
Irish Oven Apple Oats
7 ingredients
Hot Lobster And Pineapple Salad
9 ingredients
Gilroy Garlic Festival Chicken Winner
11 ingredients
My Favorite Sloppy Joes!
6 ingredients
Moist Golden Cake
11 ingredients
Crustless Crab-Spinach Quiche Casserole
14 ingredients
Crock Pot Cola Ham
4 ingredients
Double Chocolate Apricot Muffins
13 ingredients
Chef-Boy-I-Be Illinois' Daikon And Fennel Salad
7 ingredients
Simple Japanese White Rice
2 ingredients
Robert Redford Dessert
9 ingredients