Scallops In Cream Sauce With Artichokes

• 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 1/2 cube
• 1 cup heavy cream
• 1/2 teaspoon thyme
• 200 grams artichoke hearts canned, drained
• 8 tablespoons Parmesan cheese grated

1. Combine the 1/2 teaspoon salt, 1/8 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.
4. Add the wine and chicken broth; increase heat to medium high and simmer for 5 minutes until reduced to about 1/4 cup.
5. Stir in cream, thyme, and artichokes; continue cooking until slightly thickened. Add Parmesan cheese.
6. Add the cream and artichoke sauce to the scallops and heat through.
7. Serve with hot cooked short pasta shapes, like fioli.

salt, pepper, flour, butter, olive oil, butter, olive oil, garlic, white wine, chicken broth from, heavy cream, thyme, hearts, parmesan cheese

Taken from www.yummly.com/recipe/Scallops-In-Cream-Sauce-With-Artichokes-1671135 (may not work)