Scallops Provencale

Scallops Provencale

29
Sean 1

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

Ingredients

1 h 25 m {{adjustedServings}} servings 117 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

29
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My husband called this one of my best recipes yet! I made a few changes: Substituted 1/4 cup Italian dressing for the wine; substituted 2 tbsp tomato paste and 1/4 cup water for the ketchup; ski...

This was really good. I did double the recipe for 4 people. They were really hungry! Will make this one again. Tried this again w/o the shrimp and still a great recipe

Used tomato sauce instead of ketchup, added fresh basil... delicious!