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Scallops Provencale
October 10, 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.

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