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.

Sean

Recipe Summary

prep:
35 mins
cook:
50 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Spoon sauce evenly over scallops.

  • 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

117 calories; protein 13.9g 28% DV; carbohydrates 5.8g 2% DV; fat 3.7g 6% DV; cholesterol 54mg 18% DV; sodium 335.2mg 13% DV. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2008
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! Read More
(30)

Most helpful critical review

Rating: 3 stars
10/13/2009
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. Would have liked to have seen larger chunkier pieces. Served this with Sarah's Rice Pilaf but it was just a ho-hum meal. Read More
(7)
49 Ratings
  • 5 star values: 28
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/21/2008
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! Read More
(30)
Rating: 5 stars
04/26/2008
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 Read More
(10)
Rating: 5 stars
01/28/2008
Used tomato sauce instead of ketchup added fresh basil... delicious! Read More
(10)
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Rating: 3 stars
10/13/2009
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. Would have liked to have seen larger chunkier pieces. Served this with Sarah's Rice Pilaf but it was just a ho-hum meal. Read More
(7)
Rating: 5 stars
08/04/2009
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). Read More
(6)
Rating: 4 stars
08/04/2008
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. Read More
(6)
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Rating: 4 stars
08/14/2008
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! Read More
(6)
Rating: 5 stars
07/07/2008
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. Read More
(5)
Rating: 5 stars
04/26/2010
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! Read More
(4)
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