SPAGHETTI WITH SCALLOPS, CLAMS AND ARTICHOKE HEARTS
This is a recipe I couldn't get enough of. I made this recently and it lasted for days......and so did my desire to serve it two days in a row, and ate it for lunch on the third day. I simply switched up the side salad with a different dressing and used garlic bread one night, and Italian the other. For lunch, I ate it by itself..... Delicious!!!!!
What You'll Need
1 1/4 pounds fresh bay or sea scallops
1 pound of spaghetti - I used angel hair but any would work
8 ounces fresh minced clams
12-15 ounce jarred artichoke hearts drained and chopped
1 lemon (wedged)
a few dashes cayenne pepper
1 cup champagne or white wine
2-4 tablespoon butter
2 tablespoon olive oil
2 tablespoon soy sauce
2-3 tablespoon balsamic vinegar
What To Do
Boil 4 cups water for the spaghetti. Chop the sea scallops. If using bay scallops, they are fine as is. Chop the artichoke hearts. Wedge half of the lemon. In large skillet on medium high heat, melt the butter and olive oil. Saute' scallops and clams for one minute. Add the wine or champagne and squeeze in half of the lemon not wedged. Bring to a light boil. Add the scallops, stir well. Simmer for two minutes. Reduce to medium low. Add the rest of wine, artichoke hearts, soy, vinegar and cayenne. Stir a few times. Turn skillet off. Cook spaghetti. Drain. Transfer spaghetti to skillet. Mix everything. Cover with the grated cheese. Add some black pepper and the lemon wedge. Serves 4 and took about 25 minutes to prepare.