Scallops Provencale

Name: Scallops Provencale
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 0 teaspoons dried rosemary; 1 teaspoons chopped dried tarragon; 8 servings chopped fresh parsley, for garnish; 1 clove garlic, minced; 2 Tbsps ketchup; 227 grams mushrooms, thinly sliced; 1 small onion, finely chopped; 1 teaspoons salt; 454 grams sea scallops, rinsed and drained; 113 grams frozen, small, cooked shrimp; 2 mediums tomatoes, peeled and chopped; 1 pinch white pepper; 2 teaspoons white wine vinegar

Scallops Provencale is a gluten free and pescatarian recipe with 8 servings. One serving contains 63 calories, 4g of protein, and 3g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have butter, parsley, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches.

Ingredients you will need

Scallops

Butter

Equipment you will use

Frying Pan

Remove scallops to individual casseroles or lightly buttered baking shells.

Ingredients you will need

Scallops

Pasta Shells

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.

Ingredients you will need

White Pepper

Mushrooms

Rosemary

Tarragon

Tomato

Ketchup

Garlic

Onion

Salt

Wine

Equipment you will use

Frying Pan

Mix in shrimp and vinegar.

Ingredients you will need

Vinegar

Shrimp

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Spoon sauce evenly over scallops.

Ingredients you will need

Scallops

Sauce

Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes.

Ingredients you will need

Sauce

Equipment you will use

Oven

Sprinkle parsley over tops, and serve.

Ingredients you will need

Parsley

Equipment

Frying Pan

Oven

Ingredients

Servings:

2Tbsps

butter 0teaspoons

dried rosemary 1teaspoons

chopped dried tarragon 8servings

chopped fresh parsley, for garnish 1clove

garlic, minced 2Tbsps

ketchup 227grams

mushrooms, thinly sliced 1small

onion, finely chopped 1teaspoons

salt 454grams

sea scallops, rinsed and drained 113grams

frozen, small, cooked shrimp 2mediums

tomatoes, peeled and chopped 1pinch

white pepper 2teaspoons

white wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.