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Anchorage Restaurant Scallops




Source of Recipe


Milwaukee Journal


List of Ingredients





1/4 cup olive oil
1 1/2 teaspoons finely chopped garlic
2 tablespoons finely chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons finely chopped celery
Few springs fresh parsley, very finely chopped
3 ounces Chablis wine (room temperature)
4 medium tomatoes, very finely chopped
2 tablespoons clam base
36 to 42 jumbo scallops
18 whole canned artichoke hearts, drained, quartered
2 pound uncooked linguine, cooked al dente
Freshly grated Parmesan cheese for garnish
12 wedges of garlic bread for garnish


Recipe



Place oil in large pot. Heat, then add garlic. Let garlic cook over medium heat to golden brown color, stirring occasionally. Do not let garlic burn or sauce will become bitter.

Add onion and saute in oil until it starts to become limp. Add spices and let sweat 2 minutes.

Add celery and saute until translucent, about 5 minutes. Add parsley and cook 1 minute.

Add wine, tomatoes with any juice and clam base. Mix well. Bring to boil and cook about 10 minutes. Remove any scum that forms on top while cooking. Do not overcook sauce because if you do the oil will seep out of the vegetables and the sauce will have an oily taste. Add scallops and artichoke hearts and heat through.

Divide mixture into 6 portions and serve over hot linguine. Garnish each serving with Parmesan cheese and 2 wedges of garlic bread.

YIELD: 6 Servings