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 servings 117 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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.

Reviews

29
  1. 39 Ratings

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Most helpful

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...

Most helpful critical

Just passable for us. Left out the vinegar and used a nice Tuscan seasoning blend for the rosemary and tarragon. The whole tomato/onion/mushroom/herbs thing was just too much going on for the m...

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!

Just passable for us. Left out the vinegar and used a nice Tuscan seasoning blend for the rosemary and tarragon. The whole tomato/onion/mushroom/herbs thing was just too much going on for the m...

Very good, I changed it up a bit and used tomato sauce instead of ketchup and added italian seasoning mix. I served it with grilled zuchini and squash.

A great recipe - bookmarking for serving to guests. We didn't have access to sea scallops and had to use a smaller frozen variety, but it turned out fantastic anyway. (We did use larger shrimp t...

Great recipe! I think next time i will have to add more colour (asparagus perhaps) and a little bit more spice. Other than that, this is a wonderfull tasty recipe!

Absolutely delecious! I used a higher end white blend wine that included Gewurztraminer. The sweetness of the Gewurz added a whole new level of flavor. I also used fresh basil instead of tarrogo...

I absolutely Loved this!! I only changed butter to olive oil. It was delicious! I sprinkled a little parm on top!! Rave reviews from the family! ;) Thanks!