Scallops on a bed of Leeks and Artichokes

Capesante con Carciofi e Porri

Cooking With Nick Stellino
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Ingredients:

10 Tbsp. of olive oil.
6 Garlic cloves, thickly sliced.
¼ Tsp. Red pepper flakes.
6 Fresh Artichokes hearts, thinly sliced.
6 Leeks, white part only, thinly sliced.
4 Tbsp. Chopped fresh Parsley.
½ Cup of Brandy.
2 ½ Cups Chicken Stock.
½ Cup of Whipping Cream.
¾ Tsp. salt.
¾ Tsp. Pepper.
4 Tbsp. Sweet butter cut in pieces.
6 Large Sea Scallops.
Truffle Oil. (optional)

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Printable Version
In a large nonstick pan, pour the 8Tbs. of Olive oil the garlic, the red pepper flakes and cook over medium heat until the garlic starts to brown, about 3-4 minutes.
Add the artichokes, the leeks and the parsley, cook stirring well for 5 more minutes.
Add salt and pepper, and stir well for 1 minute.
Deglaze the pan with the Brandy. Stand back the Brandy will flame up. Once the flames die down stir well and cook for 2-3 minutes until the Brandy is reduced by ½ .
Add the stock and the whipping cream, bring to a boil, reduce to a simmer and cook for 12 more minutes.
5 minutes before the mixture is finished cooking, prepare the scallops in a separate pan.
In a non stick pan add the remaining oil and cook over high heat until almost smoking. Add the scallops and cook for 1 minute per side. Place the scallops aside in a bowl and cover with foil to keep warm.
Pour off the oil from the pan.
Stain the artichoke-leeks mixture. Save the sauce. Place an equal portion of the mixture in the middle of the serving dishes.
Add the sauce to the pan in which you have cooked the scallops and bring to a boil stirring well.
Add the scallops and cook for 3 minutes.
Place the each scallop on top of the artichokes-leeks mixture in each of the serving dishes.
Cook the sauce over high heat for 2-3 minutes. Turn off the heat add the pieces of butter one at the time stirring well to incorporate the into the sauce. (Taste for salt, add any if needed.)
Spoon the sauce in each of the serving dishes and top with a few drops of truffle oil.
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