Shrimp And Scallops Provencale

24 oz. Bay scallops
18 oz. Shrimp, peeled
1 lb. Butter
1 3/4 cups Dry white wine
1/4 cup Lemon juice
1 tbsp. Garlic
2 tbsp. Shallots
1/2 cup Scallions, finely chopped
1 Tomato, chopped

In a 12" non-corrosive sauce pan melt butter in white wine. Add shallots, garlic, scallions and simmer for about 7 minutes, until liquid reduces. Add chopped tomato and continue to simmer for 1 minute. Add shrimp and simmer until almost cooked. Then add scallops and simmer until both are opaque. Remove shrimp and scallops with slotted spoon and serve over pasta, rice or with a side dish of butter mixture for dipping.

Serves 6.

Karen Saba         


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