1 Tbl Olive Oil 1 Tbl Garlic, Minced 1 Tbl Basil, Fresh 1/4 cup Artichoke hearts, Quartered 1/4 cup Roma Tomatoes, Diced 1/2 cup Bay Scallops Creole Seasoning to taste 1/2 cup Marinara 1/2 cup Heavy Cream Parmesan, top as needed
In a Saute pan, heat olive oil. Add garlic and artichoke. Saute for 1 minute. Add Roma tomatoes and scallops. Saute for 1-2 minutes.
Add Creole seasoning, marinara, and heavy cream. Bring to a boil and reduce slightly.
Enjoy as a soup or pour over pasta. Top with Parmasan.