Scallops Provencale

Name: Scallops Provencale
Ingredients: 1 lb. sea scallops, thawed (if frozen); 2 Tbsp. butter or margarine; 1 small onion, finely chopped; 1/2 lb. mushrooms, thinly sliced; 1 clove garlic, minced or pressed; 2 medium tomatoes, peeled and chopped; 1/4 c. dry white wine (optional); 2 Tbsp. catsup; 1/2 tsp. each: salt and dried tarragon leaves; 1/4 tsp. dried rosemary; dash of white pepper; 1/4 lb. small cooked shrimp; 2 tsp. white wine vinegar; chopped parsley (for garnish)

14 ingredients

14 steps

Ingredients

1 lb. sea scallops, thawed (if frozen)
2 Tbsp. butter or margarine
1 small onion, finely chopped
1/2 lb. mushrooms, thinly sliced
1 clove garlic, minced or pressed
2 medium tomatoes, peeled and chopped
1/4 c. dry white wine (optional)
2 Tbsp. catsup
1/2 tsp. each: salt and dried tarragon leaves
1/4 tsp. dried rosemary
dash of white pepper
1/4 lb. small cooked shrimp
2 tsp. white wine vinegar
chopped parsley (for garnish)

Directions

1

Rinse and pat dry scallops.
2

Brown scallops lightly in butter in a large frying pan, removing them as they brown and dividing evenly into 4 buttered baking shells or shallow individual casseroles.
3

In same pan, cook onion and mushrooms until onion is soft and begins to brown.
4

Mix in garlic, tomatoes, wine, catsup, salt, tarragon, rosemary and pepper.
5

Bring to boiling.
6

Cover; reduce heat.
7

Simmer 15 minutes.
8

Uncover; reduce heat.
9

Simmer 15 minutes.
10

Uncover and cook until thick, about 3 minutes.
11

Stir in shrimp and vinegar until well combined.
12

Spoon sauce evenly over scallops.
13

Bake at 400° until sauce bubbles and begins to brown at edges, about 10 minutes.
14

Sprinkle with chopped parsley.