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Featured Recipe
Scallops Provenale

Scallops Provenale

By: Sean

"Fresh tomatoes, herbs, and a touch of wine combine to make a light yet distinctive sauce for sauteed scallops with tiny shrimp. This quick-to-prepare main dish has an agreeable lightness, accompanied by buttered new potatoes and fresh green beans."

  • Prep Time:

    35 1
  •  

  • Cook Time:

    50 1
  •  

  • Ready In:

    1.42 2
 
 

Servings 8  | Original Recipe Yield: 8 servings

 
Ingredients
  • 2 tablespoons butter
  • 1 lb. sea scallops, rinsed and drained
  • 1 small onion, finely chopped
  • 1/2 lb. mushrooms, thinly sliced
  • 1 clove garlic, minced
  • 2 medium tomatoes, peeled and chopped
  • 1/4 cup dry white wine
  • 2 tablespoons ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped dried tarragon
  • 1/4 teaspoon dried rosemary
  • 1 pinch white pepper
  • 1/4 lb. frozen, small, cooked shrimp
  • 2 teaspoons white wine vinegar
  • 2 tablespoons chopped fresh parsley, for garnish
 
Directions
  1. Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.
  2. Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 Mins. Uncover, and cook until thick, about 3 Mins. Mix in shrimp and vinegar.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Spoon sauce evenly over scallops.
  5. Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 Mins. Sprinkle parsley over tops, and serve.
 
Nutritional Information

Amount Per Serving calories = 117 cal|total fat = 3.7 g|saturated fat = 1.9 g|cholesterol = 54 mg|sodium = 335 mg|carbohydrates = 5.8 g|fiber = 0.9 g|protein = 13.9 g

 
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