Scallops In Cream Sauce With Artichokes

FOODISTA
15Ingredients
50Minutes
730Calories

Ingredients

US|METRIC
  • 500 grams veal scallops (thin)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 tablespoons flour
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic (finely minced)
  • 1/4 cup dry white wine
  • 1 cup chicken broth (from ½ cube)
  • 1 cup heavy cream
  • 1/2 teaspoon thyme
  • 200 grams artichoke hearts (canned, drained)
  • 8 tablespoons Parmesan cheese (grated)
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    Made it

    Directions

    1. Combine the ½ teaspoon salt, ⅛ teaspoon of pepper, and flour; dredge the scallops through the flour mixture, shake off excess flour.
    2. 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.
    3. For the sauce heat in a pan 1 tbs butter and 1 tbs olive oil. Add garlic and cook, stirring, for 1 minute.
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    NutritionView More

    730Calories
    Sodium29% DV690mg
    Fat91% DV59g
    Protein61% DV31g
    Carbs6% DV18g
    Fiber20% DV5g
    Calories730Calories from Fat530
    % DAILY VALUE
    Total Fat59g91%
    Saturated Fat29g145%
    Trans Fat
    Cholesterol205mg68%
    Sodium690mg29%
    Potassium650mg19%
    Protein31g61%
    Calories from Fat530
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber5g20%
    Sugars<1g2%
    Vitamin A25%
    Vitamin C8%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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