Scallop and Artichoke Pasta

Suzzette Metcalfe

From: Chef/proprietor Suzzette Metcalfe, The Pasta Tree Restaurant and Wine Bar, Milwaukee, WI. Yield: 1 serving.

6 medium scallops, salted, peppered and floured

1 oz. extra virgin olive oil

1 oz. butter

½ tsp. minced garlic

1½ oz. Pernod

1 cup heavy cream

3 baby artichoke hearts, halved

as needed, fresh homemade fettuccini

Combine oil and butter in a hot saute pan. Add scallops carefully and sear over high heat (1 to 2 minutes). When scallops have a good caramel color, flip them, add garlic and let it sweat (15 to 20 seconds). Add Pernod away from flame and return to heat to reduce slightly. Add cream and artichokes along with excess flour from the scallops. After 1-2 minutes, cream should thicken. Taste and season if necessary; serve over fresh homemade fettuccini.

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