Scallop Stew from The University Club


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.