Scallops Provencale Tasty Recipes

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Scallops Provencale

"Fresh tomatoes, herbs, and a hint of wine combine to make a light yet extraordinary sauce for sauteed sea scallops with tiny shrimp. This brief-to-put together fundamental dish has an agreeable lightness, observed by way of buttered new potatoes and clean green beans."

Ingredients :

2 tablespoons butter
1 pound sea scallops, rinsed and drained
1 small onion, finely chopped
half pound mushrooms, thinly sliced
1 clove garlic, minced
2 medium tomatoes, peeled and chopped
1/four cup dry white wine (non-compulsory)
2 tablespoons ketchup
half teaspoon salt
half of teaspoon chopped dried tarragon
1/4 teaspoon dried rosemary
1 pinch white pepper
1/4 pound frozen, small, cooked shrimp
2 teaspoons white wine vinegar
chopped sparkling parsley, for garnish

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H25M

Heat butter in a huge skillet over medium-high warmness. Without crowding, gently brown scallops in batches. Remove scallops to individual casseroles or gently 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, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cowl, lessen heat to low, and simmer 15 mins. Uncover, and prepare dinner until thick, approximately three mins. Mix in shrimp and vinegar.
Preheat oven to 400 degrees F (two hundred ranges C).
Spoon sauce calmly over scallops.
Bake in a preheated oven till sauce bubbles and starts to brown at the rims, approximately 10 mins. Sprinkle parsley over tops, and serve.

Notes :

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