Artichoke bottoms are perfect little vessels to hold countless fillings.
One of my favorite culinary gifts from my late Mother-in-Law Pat, was the discovery of canned artichoke bottoms.
She always used the best of ingredients, but didnt shy away from a short-cut here and there.
How about this?
Wouldnt they be cute presented with a scallop?
It was quick and delicious, perfect for Sunday supper.
The artichokes tasted lemony, quite unexpected, and married beautifully with the scallops.
Husband heartily approved, so Ill be making this one again.
you might use any mushroom you like here, or substitute light cream for the coconut milk.
Grocery store scallops are often packed in water with a preservative which does not do the scallops any favors.
Additionally, the scallops will be waterlogged and will never sear!
Serve these with jasmine rice to sop up the lovely sauce.
If need be, trim the bottom slightly so they will sit without wobbling.
Prep the scallops:remove the tiny muscle on the side of each, and pat dry.
Season with salt and pepper, and set aside.
Heat a cast-iron frying panover medium high heat.
Spray or brush the artichokes lightly with olive oil and season with salt and pepper.
Set aside and tent with foil or cover.
Set aside and tent as well.
Let this simmer for just a couple of minutes.
I did not, wanting to keep it a bit light.
To assemble,pour the mushroom sauce on a platter and add the artichoke bottoms.
Place a scallop in each, then sprinkle with the chopped tomato.
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