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Friday, August 19, 2011

RECIPE: Scallops with fresh tomatoes

With the garden tomatoes ripe and the the sea scallops "in season" - a match made in heaven. This fresh sauce is terrific to serve over pasta or white rice.

2 lbs. fresh Sea Scallops (for those of you who live on the North Shore of Boston, check out Rowands Fish Market in Beverly)
1 can tomato paste (6oz.)
1 can tomato puree (12oz.)
1/3 cup of dry red wine
1 medium white onion, diced
1 clove garden, minced
3.5 cups of fresh tomatoes (peeled)
2 tbsp. chopped fresh parsley
1 tbsp. chopped oregano
1/4 tsp. black pepper
  • Heat oil in a skillet over medium heat
  • Saute onion and garlic, cook until onion is translucent
  • Add tomatoes (peeled, paste, and pureed), wine, parsley, oregano, and pepper
  • Cook on LOW for 6 hours
  • Turn slow cooker up to HIGH, add scallops
  • Cook for an additional 15-25 minutes (until scallops are cooked through)
  • Serve over pasta or white rice
  • ENJOY!

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