Saut?ed Scallops with Tomatoes, Herbs and White Wine Sauce - BigOven 50766
Saut?ed Scallops with Tomatoes, Herbs and White Wine Sauce

Saut?ed Scallops with Tomatoes, Herbs and White Wine Sauce

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Saut?ed Scallops with Tomatoes, Herbs and White Wine Sauce"

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Try this Saut?ed Scallops with Tomatoes, Herbs and White Wine Sauce recipe, or contribute your own. "Basil" and "Lifetime" are two tags used to describe Saut?ed Scallops with Tomatoes, Herbs and White Wine Sauce.


Ingredients

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1 tb Fresh Italian parsley
3 Garlic
1 1/2 lb Sea scallops; jumbo size
1/2 c Dry white wine
Herb sprigs; for garnish
2 tb olive oil
2 tb Unsalted butter
3 md Shallots
2 c Roma tomatoes; peeled
2 tb Fresh basil
Unbleached flour
Salt; to taste
Pepper; to taste
1 tb Fresh marjoram
Lemon slices; for garnish

Original recipe makes 4

Servings  

Preparation

1.In large saute pan, melt 1 tablespoon olive oil and 1 tablespoon butter over medium/high heat. 2. Add shallots and garlic. 3. saute until soft. 4. Add tomatoes and wine. 5.Cook for 7 to 10 min. or until slightly reduced. 6.Add salt and pepper to taste. 7. Stir in herbs. 8.While sauce is reducing, melt remaining butter and olive oil in saute pan over medium/high heat. 9.Add scallops and saute until light brown and tender. Spoon scallops onto serving plates and pour sauce over each serving. 10.Herb sprigs and lemon slices to garnish. Copyright credit: 1996 by Brooke Alexander ? 1996 Lifetime Entertainment Services. All rights reserved. Recipe by: www.Lifetimetv.com Posted to MC-Recipe Digest by Barb at PK on Apr 30, 1998

We added sliced baby portabella mushrooms to this recipe. It was really delicious! photo by fcretterry fcretterry

Calories Per Serving: 512 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We added sliced portabella mushrooms and served over rice pilaf.
fcretterry 5 years ago
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