Ingredients
-
1/4
-
1
-
1
-
1
-
4
-
1
-
2
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Scallops Provencale, 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., 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., 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.
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Steps
|
1
Done
|
Slice Mushrooms and Set Aside. |
|
2
Done
|
Chop Tomatoes. |
|
3
Done
|
in 12-Inch Skillet Over Medium Heat, Heat Butter and Olive Oil. |
|
4
Done
|
Add Garlic and Saute 1 Minute. |
|
5
Done
|
Add Scallops and Saute 1 Minute. |
|
6
Done
|
Add Mushrooms and Cook Another Minute. |
|
7
Done
|
Stir in Tomatoes With Their Juice, Red Wine, Parsley, Lemon Juice, Oregano, Basil, Salt, and Pepper. |
|
8
Done
|
Reduce Heat and Simmer 5 to 7 Minutes. |
|
9
Done
|
Serve Immediately. |
