Seafood and Vegetable Saute With Chardonnay Glaze

Name: Seafood and Vegetable Saute With Chardonnay Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions; 1 ½ teaspoons olive oil; 2 garlic cloves (large cloves, minced); 34 lb shrimp (peeled with tails left on and deveined); 1 pinch salt and pepper (to taste); 12 lb sea scallops (cut into pieces if large, or use more shrimp); 3 carrots (cut into thin julienne strips); ⅔ cup Chardonnay wine; 3 tomatoes (ripe tomatoes, cored, halved, seeded and cut into 1/4 inch dice); 2 tablespoons mixed herbs (chop the herbs ..you can use parsley and chives, parsley, chives, and tarragon, or just parsley); 12 lemon (juiced)

Servings: persons

4 scallions
1 ½ teaspoons olive oil
2 garlic cloves (large cloves, minced)
34 lb shrimp (peeled with tails left on and deveined)
1 pinch salt and pepper (to taste)
12 lb sea scallops (cut into pieces if large, or use more shrimp)
3 carrots (cut into thin julienne strips)
⅔ cup Chardonnay wine
3 tomatoes (ripe tomatoes, cored, halved, seeded and cut into 1/4 inch dice)
2 tablespoons mixed herbs (chop the herbs ..you can use parsley and chives, parsley, chives, and tarragon, or just parsley)
12 lemon (juiced)

1
1. cut the scallion whites into 2 inch lengths.
2
Halve the whites lengthwise, then cut into very fine julienne.
3
Slice scallion greens 1/8 inch wide on sharp diagonal.
4
Set aside.
5
2. heat oil in large nonstick skillet over med high heat.
6
Add the garlic and let i sizzle for a few seconds.
7
Add the shrimp and cook, without tossing, 1 minute.
8
Add the scallops and toss.
9
Add the carrots and scallions and toss to combine ingredients.
10
Pour in the wine.
11
Cover the sillet and lower the heat slightly.
12
3. cook, stirring, for 4 minutes.
13
Uncover, stir in tomatoe, and cook until seafood is opaque, 1 minute longer.
14
With a slotted spoon, lift out seafood and place on 4 warm dinner plates.
15
4. raise the eat and reduce the juices to a thin glaze, about 3 minutes.
16
5.
17
Swirl in the herbs and lemon juice, cook 2 or 3 seconds longer, and pour the glaze over the seafood.
18
Serve immediately.

4047

kcal

Calories

Fat

Carbs

933

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 scallions, 1 ½ teaspoons olive oil, 2 garlic cloves (large cloves, minced), 34 lb shrimp (peeled with tails left on and deveined), and more.

Yes, Seafood and Vegetable Saute With Chardonnay Glaze 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.

That's it — enjoy your meal!