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!
Comments
Post a Comment