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Scallops Provenale

SUBMITTED BY: Sean PHOTO BY: Carol T

"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."
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.2 star rating.
Read Reviews (11)
PREP TIME  35 Min
COOK TIME  50 Min
READY IN  1 Hr 25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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 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 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2008 by Kris
Used tomato sauce instead of ketchup, added fresh basil... delicious! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2007 by jkdodie
Not so sure about this one. Kind of vinegary and bland. I don't think I will make it again. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2007 by KKH3
This didn't have a lot of flavor, but I still liked it because I like seafood, so I'll make it... 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 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 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 5 stars. This recipe averages a 0 star rating.