scallops provencale

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 pound sea scallops, rinsed and drained
• 1 small onion, finely chopped
• 1/2 pound mushrooms, thinly sliced
• 1 clove garlic, minced
• 2 medium tomatoes, peeled and chopped
• 1/4 cup dry white (optional)
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon chopped dried tarragon
• 1/4 teaspoon dried rosemary
• 1 pinch white pepper
• 1/4 pound frozen, small, cooked shrimp
• 2 teaspoons white vinegar
• chopped fresh parsley, for garnish

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. stir in garlic, tomatoes, , 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.
• preheat oven to 400 degrees f (200 degrees c).
• spoon sauce evenly over scallops.
• bake in a preheated oven until sauce and begins to brown at the edges, about 10 minutes. sprinkle parsley over tops, and serve.