4 oz. butter

1 lb. scallops

1 garlic clove, chopped

pinch tarragon, thyme, chervil

S & P

1 10 oz. jar artichoke hearts, drained

1 cup Bechamel sauce (recipe follows)

2 Tablespoons grated parmesan

2 Tablespoons fresh chopped parsley

Preheat oven 350.  Heat 1/2 butter in frypan, add scallops, garlic & seasonings & fry over med heat for 2 mins.  Remove from pan. Add remaining butter & fry artichokes for 2 mins over med heat.

Place scallops & artichokes in casserole dish & pour Bechamel sauce over.  Sprinkle with parmesan and bake X 20 mins.

Pour remaining sauce over top and garnish with fresh parsley.  This is so tasty!!

Bechamel Sauce

4 Tablespoons butter

4 Tablespoons flour

2 cups heated milk

Salt

Pinch cayenne pepper & nutmet

Over low heat, melt butter - DO NOT BROWN!  Add flour & mix thoroughly.  Add warmed milk slowly, stirring constantly till sauce is thick & creamy.  Stir in seasonings.