Recipe

Scallops And Artichoke Linguine Recipe


Scallops And Artichoke Linguine Recipe Chefmeow / All my dishes
1 year, 6 months ago
This is a recipe that comes from my catering partner Jimmy. He came up with this recipe about 3 years ago when one of our clients requested that we do something with Artichokes and Scallops. This is fantastic. Hope you enjoy as much as we do.
Prep:10m Cook:30m Servings:8

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Ingredients
  • 1/4 cup olive oil
  • 1-1/2 teaspoons finely chopped garlic
  • 2 tablespoons finely chopped white onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons finely chopped celery
  • Few springs fresh parsley very finely chopped
  • 3 ounces Chablis wine at room temperature
  • 4 medium tomatoes very finely chopped
  • 2 tablespoons clam base
  • 42 jumbo scallops
  • 18 whole canned artichoke hearts drained and quartered
  • 2 pounds uncooked linguine cooked al dente
  • Freshly grated Parmesan cheese for garnish
  • 12 wedges garlic bread for garnish

Directions
  1. Place oil in large pot then heat and add garlic.
  2. Cook over medium heat to golden brown stirring occasionally.
  3. Add onion and sauté in oil until it starts to become limp.
  4. Add spices and let sweat 2 minutes.
  5. Add celery and sauté until translucent about 5 minutes then add parsley and cook 1 minute.
  6. Add wine, tomatoes with juice and clam base then mix well.
  7. Bring to boil and cook 10 minutes then remove any scum that forms on top while cooking.
  8. Add scallops and artichoke hearts and heat through.
  9. Divide mixture into 6 portions and serve over hot linguine.
  10. Garnish each serving with Parmesan cheese and 2 wedges of garlic bread.

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Comments

jencathen 1 year, 6 months ago said:
This sounds very good. The sauce sounds nice and light and refreshing. I will try this one soon.


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