Seafood and Vegetable Saute With Chardonnay Glaze
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 scallions
- 1 1⁄2 teaspoons olive oil
- 2 garlic cloves (large cloves, minced)
- 3⁄4 lb shrimp (peeled with tails left on and deveined)
- 1 pinch salt and pepper (to taste)
- 1⁄2 lb sea scallops (cut into pieces if large, or use more shrimp)
- 3 carrots (cut into thin julienne strips)
- 2⁄3 cup Chardonnay wine
- 3 tomatoes (ripe tomatoes, cored, halved, seeded and cut into 1/4 inch dice)
- 2 tablespoons mixed herbs (chop the herbs ..you can use parsley and chives, parsley, chives, and tarragon, or just parsley)
- 1⁄2 lemon (juiced)
directions
- 1. cut the scallion whites into 2 inch lengths. Halve the whites lengthwise, then cut into very fine julienne. Slice scallion greens 1/8 inch wide on sharp diagonal. Set aside.
- 2. heat oil in large nonstick skillet over med high heat. Add the garlic and let i sizzle for a few seconds. Add the shrimp and cook, without tossing, 1 minute. Add the scallops and toss. Add the carrots and scallions and toss to combine ingredients. Pour in the wine. Cover the sillet and lower the heat slightly.
- 3. cook, stirring, for 4 minutes. Uncover, stir in tomatoe, and cook until seafood is opaque, 1 minute longer. With a slotted spoon, lift out seafood and place on 4 warm dinner plates.
- 4. raise the eat and reduce the juices to a thin glaze, about 3 minutes.
- 5. Swirl in the herbs and lemon juice, cook 2 or 3 seconds longer, and pour the glaze over the seafood. Serve immediately.
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RECIPE SUBMITTED BY
Miss V
Snellville, Georgia