Scallops Provencale

Submitted by mersaydees

"This is based on a recipe from the cookbook that came with my KitchenAid mixer. The introduction states, "Fresh scallops and mushrooms simmered in a light but spicy tomato sauce," and "When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma." Serve with hot cooked rice or a loaf of crusty bread."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄4 lb fresh mushrooms
• 1 (28 ounce) can Italian tomatoes, seeded, juice reserved
• 1 tablespoon olive oil
• 1 tablespoon butter or 1 tablespoon margarine
• 4 garlic cloves, minced
• 1 lb scallops (bay or sea)
• 2 tablespoons red wine
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon basil
• salt
• pepper

directions

1. Slice mushrooms and set aside.
2. Chop tomatoes.
3. In 12-inch skillet over medium heat, heat butter and olive oil.
4. Add garlic and saute 1 minute.
5. Add scallops and saute 1 minute.
6. Add mushrooms and cook another minute.
7. Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
8. Reduce heat and simmer 5 to 7 minutes.
9. Serve immediately.

Reviews

[bjtanner2]

Incredibly simple and foolproof. The ingredients are common; the prep is simple. The taste is quite sophisticated Don't hesitate serving this to your family or guests. My wife and I loved it. We paired this with a malbec from Argentina for a great meal.

 

[Ginny Sue]

I love scallops, and this light-tasting sauce really lets the flavor of the scallops shine. I made exactly per the directions, and served over angel hair pasta. Very enjoyable dish.

 

[jobo3003]

This was a wonderful dish. Not only did it taste good, but it made my kitchen smell delectable. I will make it again and again. You can use any type fish or even chicken. I loved it.

 

[Marie Nixon]

I made this recipe as directed except I cut the recipe in half to serve 2. Definitely needs salt and pepper to taste at the end. I thought the flavor was the best after the dish had cooled down some. I would serve this with good Italian bread to sop up the juices.

 

[Recipe Reader]

An excellent dish! A restaurant quality, light, flavorful dish that is pretty easy to make. I subbed white wine for red and it worked great. I served this over angel hair pasta and will definitely make this again.