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Add a photoEasy and delicious summer dinner prepared in less than 30 minutes.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 servings
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Ingredientes
- 500 g thin veal scallops
- 1/2 tsp salt
- 1/8 tsp pepper
- 5 tbs flour
- 1/2 tbs butter
- 1/2 tbs olive oil
- Sauce:
- 1 tbs butter
- 1 tbs olive oil
- 2 cloves garlic, finely minced
- 1/4 cup dry white wine
- 1 cup chicken broth from 1/2 cube
- 1 cup heavy cream
- 1/2 tsp dry thyme
- 200 g artichoke hearts, canned, drained
- 8 tbs Parmesan cheese, grated
Direcciones
- Combine the 1/2 teaspoon salt, 1/8 teaspoon of pepper, and flour; dredge the scallops through the flour mixture, shake off excess flour.
- In a large skillet heat butter and olive oil over medium-high heat, then brown the meat for about 1 minute on each side. Set aside.
- For the sauce heat in a pan 1 tbs butter and 1 tbs olive oil. Add garlic and cook, stirring, for 1 minute.
- Add the wine and chicken broth; increase heat to medium high and simmer for 5 minutes until reduced to about 1/4 cup.
- Stir in cream, thyme, and artichokes; continue cooking until slightly thickened. Add Parmesan cheese.
- Add the cream and artichoke sauce to the scallops and heat through.
- Serve with hot cooked short pasta shapes, like fioli.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 393 | |
| Calories from Fat 229 | 58% |
| Total Fat 25.92g | 32% |
| Saturated Fat 12.83g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 663mg | 28% |
| Potassium 447mg | 13% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.37g | 2% |
| Protein 23.24g | 37% |
