Scallops Provenale Recipe
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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."

Rating: This weblink has been rated 21 times with an average star rating of 4.3 Read Reviews (16)

Rate/Review | 932 people have saved this

Prep Time:
35 Min
Cook Time:
50 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons butter
  • 1 pound sea scallops, rinsed and drained
  • 1 small onion, finely chopped
  • 1/2 pound mushrooms, thinly sliced
  • 1 clove garlic, minced
  • 2 medium tomatoes, peeled and chopped
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped dried tarragon
  • 1/4 teaspoon dried rosemary
  • 1 pinch white pepper
  • 1/4 pound frozen, small, cooked shrimp
  • 2 teaspoons white wine vinegar
  • 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 minutes. Uncover, and cook until thick, about 3 minutes. 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 minutes. Sprinkle parsley over tops, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 117 | Total Fat: 3.7g | Cholesterol: 54mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2008 by Amanda Y 
My husband called this one of my best recipes yet! I made a few changes: Substituted 1/4 cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2008 by chibiharuka 
This was really good. I did double the recipe for 4 people. They were really hungry! Will make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2008 by krispixVT 
Used tomato sauce instead of ketchup, added fresh basil... delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2008 by rmorus 
Absolutely delecious! I used a higher end white blend wine that included Gewurztraminer. The... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by naples34102 
Just passable for us. Left out the vinegar and used a nice Tuscan seasoning blend for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2008 by mujo77 
Great recipe! I think next time i will have to add more colour (asparagus perhaps) and a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by suzlamp1 
Very good, I changed it up a bit and used tomato sauce instead of ketchup and added italian... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2006 by Carol T 
Nice dish and easy to prepare, but not spicey enough for our family. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by pinklollipopgirl 
very good, used shrimp MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by Tammy B 
Yum, yum, YUM!!! Forgot the ketchup, didn't have the wine, but did have some fresh basil, so... MORE

 
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