Cooking in the Lite

Note From Brit:
Incredible - you have to taste this dish!

• 3 tbs extar virgin olive oil (evoo)
• 1 shallot, chopped
• 2 - 14 oz cans quartered artichoke hearts in water, drained
• Salt and freshly ground pepper to taste
• A handful chopped fresh flat leaf parsley
• 2 tbs capers, drained
• 16 sea scallops, drained and trimmed
• 1/2 cup dry vermouth

Heat large nonstick skillet over medium heat
Add about 2 tablespoons olive oil, then the chopped shallots to the pan
Cook a minute or so, add artichoke hearts and toss to heat through
Season with salt and pepper and combine with parsley and capers
Transfer to a serving dish

Wipe out pan and return to stove, raising heat a bit
Season scallops with salt and pepper
Add one turn of olive oil to a very hot pan
Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side
Add vermouth and cook out the alcohol, 1 to 2 minutes
Arrange over top of the artichokes and serve

From:
Rachael Ray
30-Minute Meals 2

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