Recipe By Sean
Rating
Published Jun 8th
Prep 35m Cook 50m Additional - Ready In 1h 25m
Servings 8 servings Calories 116.5

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.

Recipe Ingredients

  • 2 tablespoons butter
  • 1 pound sea scallops, rinsed and drained
  • 1 small onion, finely chopped
  • ½ pound mushrooms, thinly sliced
  • 1 clove garlic, minced
  • 2 medium tomatoes, peeled and chopped
  • ¼ cup dry white wine
  • 2 tablespoons ketchup
  • ½ teaspoon salt
  • ½ teaspoon chopped dried tarragon
  • ¼ teaspoon dried rosemary
  • 1 pinch white pepper
  • ¼ pound frozen, small, cooked shrimp
  • 2 teaspoons white wine vinegar
  • chopped fresh parsley, for garnish

Cooking Directions

  1. 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. 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. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Spoon sauce evenly over scallops.
  5. 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.

Nutrition Facts

  • Calories 116.5
  • Carbohydrate 5.8 g
  • Cholesterol 54 mg
  • Fat 3.7 g
  • Fiber 0.9 g
  • Protein 13.9 g
  • Saturated Fat 1.9 g
  • Sodium 335.2 mg
  • Sugar 2.6 g

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Reviews

  1. 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!
  2. 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 mild and delicate shrimp and scallops and they kind of got "lost in the show." Also didn't care for the small cooked shrimp. - Read more ...
  3. 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 to compensate).
  4. 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; skipped the tarragon and vinegar. I served it over spaghetti and it is definitely a family favorite!
  5. 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!
  6. 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.
  7. 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 tarrogon (didn't have it!) and fresh rosemary.
  8. 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
  9. Used tomato sauce instead of ketchup added fresh basil... delicious!
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