Scallops Provencale Recipe

Name: Scallops Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb fresh mushrooms; 1 (28 ounce) can Italian tomatoes, seeded, juice reserved; 1 tablespoon olive oil; 1 tablespoon butter or 1 tablespoon margarine; 4 garlic cloves, minced; 1 lb scallops (bay or sea); 2 tablespoons red wine; 2 tablespoons parsley, chopped; 1 tablespoon lemon juice; 1/4 teaspoon oregano; 1/4 teaspoon basil; salt; pepper

Servings: persons

1/4 lb fresh mushrooms
1 (28 ounce) can Italian tomatoes, seeded, juice reserved
1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
4 garlic cloves, minced
1 lb scallops (bay or sea)
2 tablespoons red wine
2 tablespoons parsley, chopped
1 tablespoon lemon juice
1/4 teaspoon oregano
1/4 teaspoon basil
salt
pepper

1
Slice mushrooms and set aside.
2
Chop tomatoes.
3
In 12-inch skillet over medium heat, heat butter and olive oil.
4
Add garlic and saute 1 minute.
5
Add scallops and saute 1 minute.
6
Add mushrooms and cook another minute.
7
Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
8
Reduce heat and simmer 5 to 7 minutes.
9
Serve immediately.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 lb fresh mushrooms, 1 (28 ounce) can Italian tomatoes, seeded, juice reserved, 1 tablespoon olive oil, 1 tablespoon butter or 1 tablespoon margarine, and more.

Yes, Scallops Provencale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops Provencale

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