Sea scallops with pine nuts, artichoke and mint

Escopazzo Restaurant
Executive Chef Giancarla Bodoni

(Serves 4)
Ingredients:
1 ½ lb.  fresh sea scallops
1 sprig of mint
1 medium shallot
2 tbsp. toasted pine nuts
¼ cup of white wine
1 tsp.  butter
8 artichoke hearts

Method:
Season the scallops and sear in extra virgin olive oil in a hot sautee 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.

Enjoy and buon appetito!