Photo: Sorin Gheorghita
Scallops Provencale
15 ingredients
35 min + 50 min
8 servings
openrecipes
"Fresh tomatoes, herbs, and a touch of wine combine to make a light yet distinctive sauce for sauteed sea scallops with tiny shrimp. This quick-to-prepare main dish has an agreeable lightness, accompanied by buttered new potatoes and fresh green beans."
Estimated Nutrition (whole recipe, rough)
327
Calories
29g
Protein
13g
Fat
22g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 1 pound sea scallops, rinsed and drained
- 1 small onion, finely chopped
- 1/2 pound mushrooms, thinly sliced
- 1 clove garlic, minced
- 2 medium tomatoes, peeled and chopped
- 1/4 cup dry white wine (optional)
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon chopped dried tarragon
- 1/4 teaspoon dried rosemary
- 1 pinch white pepper
- 1/4 pound frozen, small, cooked shrimp
- 2 teaspoons white wine vinegar
- chopped fresh parsley, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes