Scallops Ubriaco

• 2 lb. bay scallops
• 4 Tbsp. olive oil
• 2 Tbsp. onion, minced
• 1 1/2 Tbsp. garlic, minced
• 1 c. mushrooms, sliced
• 14 oz. can artichoke hearts
• 1 c. dry white wine
• 2 c. heavy cream
• 2 Tbsp. red pimento (julienne cut)
• salt and pepper to taste
• 2 Tbsp. parsley, chopped

1. Heat the oil in a large pan or skillet.
2. Lightly saute the onions, garlic and mushrooms.
3. Add the wine and reduce to one quarter the original volume.
4. Add artichoke hearts and heavy cream and cook until the sauce is the correct consistency.
5. Add the red pimento.
6. Then poach the scallops in this sauce for approximately 2 minutes.
7. Season with salt and pepper to taste and stir in chopped parsley.
8. Serve over fettucine.

bay scallops, olive oil, onion, garlic, mushrooms, hearts, white wine, heavy cream, red pimento, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285310 (may not work)