Sunday, May 23, 2010

Scallop Stuffed Artichokes Share Tags: appetizer This recipe is very versatile. It is simple to prepare, the flavors burst with excitement, and it can be served as an appetizer, side dish or even an entree! You can impress with ease with these scrumptous flavors! Prep time: 30 minutes | Cook time: 1 hour | Total time: 1 hour 30 minutes | Servings: 4 1 cup(s) of Cream Sherry
1 Finely diced shallot
1 pound(s) of Bay Scallops
24 ounce(s) of Philadelphia Cream Cheese
4 Jumbo Artichokes
1 pinch of Salt
1 ounce(s) of Olive Oil
2 quart(s) of Water
2 tbsp. of Dried Dill Weed
Place 1 cup Cream Sherry in your saucepan, heat to medium - high.
Dice shallot and add to your sacuepan. Allow shallot to simmer approximately 3-4 minutes until translucent. Add dill weed.
Add scallops to saucepan and poach approximately 4 minutes on medium-low heat.
Add 2 tubs or 24 ozs. of Philadelphia Cream Cheese to the saucepan mixture on a low heat, stirring frequently. The sauce will become creamy and smooth. set aside to cool.
In a stockpot boil 2 qts. of water with a pinch of salt and a drizzle of olive oil, add trimmed artrichokes to the pot and cook approximately 30-45 minutes depending on the size of the artichoke. Test the tenderness by gently probing the bottom of the artichoke with a fork to see if it is tender. Remove from water to drain and cool.
Once your artichokes are cool enough to work with remove the center of the artichoke with tongs (these are the leaves with little to no meat or flavor). Gently spread the artichoke to create a bowl for your dip. with a spoon remove the thistle from the bottom of the artichoke leaving the heart in place.
Fill your artichoke centers with your dip and serve. Remember to have a side bowl for leaves to be tossed..