This is a great seafood dish with a bit of a twist. Inspired from Sandra Lee’s artichokes in champagne. I had been making a similar dish for years and though I would incorporate some scallops and pasta and make it a creamy white pasta which was elegant for serving around the holidays or any time during the winter season. It is relatively easy and serves up too 6 people. Serve with a nice salad and some roasted grape tomatoes and you have a great dinner.