Artichoke Provencale

Ingredients

• 2 jumbo artichokes steamed halved
• 4 ounces bay scallops 
• 2 ounces butter room temperature
• 2 tablespoons capers 
• 0.8 cups bottled clam juice 
• 0.3 cup cooking wine dry white
• 2 ounces flour 
• 2 tablespoons garlic chopped
• 3  green onions sliced greens only
• 2  juice of lemon juiced
• 0.5 cup mushrooms sliced
• 0.1 cup olive oil 
• 3  plum tomatoes diced seeded
• 4 ounces rock shrimp 
• 2 tablespoons shallots chopped

Equipment

• bowl
• frying pan
• ladle
• whisk

Directions

1. Cover the bottom of a saute pan with 1/8 cup olive oil and heat.
2. Add the garlic and shallot to pan, and saute until light brown in color.
3. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp.
4. Remove from heat.
5. In another saute pan, add the remaining 1/8 cup olive oil and heat.
6. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent.
7. Add the reserved seafood to the mixture of tomatoes and mushrooms.
8. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed.
9. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes.
10. Place artichoke halves in a soup bowl and ladle mixture over artichoke.