Ingredients

• 1/8 cup olive oil, plus 1/8 cup
• 2 tablespoons chopped garlic
• 2 tablespoons chopped shallots
• 4 ounces bay scallops
• 4 ounces rock shrimp
• 3 plum tomatoes, seeded and diced
• 1/2 cup sliced mushrooms, button or cremini
• 2 lemons, juiced
• 3/4 cups fish stock or clam juice
• 1/4 cup dry white wine
• 2 tablespoons capers
• 3 green onions, sliced (greens only)
• 2 ounces butter, room temperature
• 2 ounces flour
• 2 jumbo or extra-large artichokes, steamed, halved and choke removed

Instructions

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