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Scallops in Tomato Garlic Sauce

Posted on December 19, 2011.



1 1/2 lbs sea scallops
5 tablespoons olive oil
2 shallots finely chopped
6 cloves garlic finely minced
1 cup crushed tomatoes
1/2 cup dry white wine
1 tablespoon chopped flat leaf parsley
1 tablespoon finely chopped basil
1/4 cup flour
Salt & pepper


In pre-heated pan on medium to high heat, add 2 tablespoons olive oil. Add shallots and cook until softened (about 3 minutes). Then add garlic and cook until soft but not brown (about 2 minutes).

Deglaze with wine and cook until reduced (about 3-4 minutes).

Stir in tomatoes with juice, parsley, basil, salt and pepper. Reduce heat and cook until slightly thickened (about 3-5 minutes).

Set aside and keep warm.

Salt & pepper scallops, then lightly dust with flour.

In pre-heated pan on high heat, add olive oil and brown scallops for about 1 minute per side.

Turn heat to low and gently stir in tomato sauce to coat scallops.

Recommend serving over rice or thin pasta.


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Posted By: Chief Foodie Officer