Created by Executive Chef Giancarla Bodoni of Escopazzo Restaurant of Miami Beach, FL. (website)
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 1/2 lb. fresh sea scallops
- 1 sprig of mint
- 1 medium shallot
- 2 tbsp. toasted pine nuts
- 1/4 cup of white wine
- 1 tsp. butter
- 8 artichoke hearts
Preparation:
Season the scallops and sear in extra virgin olive oil in a hot saute pan, add the sliced shallots and allow to turn to a golden color. Turn the scallops, add the white wine and allow to cook for 1 minute. At this point remove the scallops from the pan not to over cook and keep in a warm place. At this point you will make your sauce by adding to the cooking liquid the artichokes cut in half, the pine nuts, 5 or 6 small mint leaves, and the butter. Allow to cook until the sauce has a creamy consistency, approximately 1 to 2 minutes.Sea scallops cook in 2 to 3 minutes depending on the size of the scallop. If you prefer your shellfish well done allow another minute but they will tend to be a bit rubbery.
