Scallops with Artichoke Sauce

I still am poultry-full so I think a good seafood dish is just what I want on a Friday. You will love the picatta-style sauce with the tomatoes. This is a good winter seafood dish.

Sautéed Scallops with Artichoke Sauce
Makes 4-6 servings
* One can (14 ounce) artichoke bottoms washed and drained
* 4 tablespoons olive oil
* 2 pounds sea scallops
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 4 tablespoons whole wheat pastry flour
* 1/2 tablespoon paprika
* 1 cup chopped onions
* 6 garlic cloves, thickly sliced
* Zest of 1 lemon, grated
* 1/8 teaspoon red pepper flakes
* 2 tablespoons freshly squeezed lemon juice
* 2 tablespoons chopped fresh Italian parsley
* 1 cup white wine
* 1 cup chicken stock
* 1/2 cup tomato sauce
* Optional 1 tablespoon soft butter mixed with 1 tablespoon of flour
* 1/2 pound penne pasta, cooked

Pat the scallops dry and toss with salt and pepper, flour and paprika.
Pat shrimp to shake off excess flour and set aside. Heat the olive oil in a large sauté pan high heat until sizzling.
Quickly brown half of the scallops on both sides, about 1 minute.
Scoop the scallopsp out with a slotted spoon and repeat.
Turn the heat down to medium-low and, in the same pan, sauté the artichoke slices,
onions, garlic, lemon zest and red pepper flakes until the onions and the artichokes start to brown, about 6-8 minutes.

Add white wine and stir gently to dislodge any flavorful brown bits from the bottom of the pan.
Reduce the wine by half. Add the stock, the lemon juice, half the chopped parsley, salt and pepper.
Bring the sauce to a boil and simmer until slightly thickened 10 minutes.
Return the scallops to the sauce to just warm through, no more than 2-3 minutes.