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Sunday, May 15, 2011

RECIPE: Tomato Herb Scallops

As spring arrives and the weather turns nicer, the crock pot dinners shift from wintry stew and soups to lighter meals. This tomato herb scallops recipe is a wonderful springtime meal. Living near the ocean is an added bonus. Sometimes on a Saturday afternoon, the family will head down to the local fish market on the docks (we like ROWAND'S in Beverly, MA) and buy fish, caught earlier in the day. GOOD STUFF! Enjoy this recipe... I know we do.


2 lbs. fresh scallops, cleaned and drained (I remove the hinges; I find them a little tough)

2 tbsp. vegetable oil

1/2 tsp. black pepper

1 tbsp. fresh oregano, chopped

2 tbsp. fresh parsley, chopped

1/2 tsp. garlic powder

1 medium onion, diced

1/3 cup red wine (dry)

6 oz. tomato paste

12 oz. tomato puree

28 oz. canned whole tomatoes



  • In skillet, heat oil, add onion and garlic

  • Cook until onions are translucent

  • Add onion, wine, tomatoes (whole, pate, and puree), and spices into slow cooker

  • Cook on LOW for 6 hours

  • Mash remaing whole tomatoes

  • Turn cooker to HIGH, add scallops and stir gently

  • Cook for 15 minutes or until scallops are just cooked through

  • Serve over white rice

  • ENJOY!

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