Scallop and Artichoke Pasta

Scallop and Artichoke Pasta

From: Chef/proprietor Suzzette Metcalfe, The Pasta Tree Restaurant and Wine Bar, Milwaukee, WI. Yield: 1 serving.

6 medium scallops, salted, peppered and floured

1 oz. extra virgin olive oil

1 oz. butter

½ tsp. minced garlic

1½ oz. Pernod

1 cup heavy cream

3 baby artichoke heart

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