Recipe Scallops Provenale (Seafood)

Required 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

Preparing/Cooking:

• Heat butter in a large skillet over medium-high heat.
• Without crowding, lightly brown scallops in batches.
• Remove scallops to individual casseroles or lightly buttered baking shells.
• Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown.
• Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper.
• Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.
• Uncover, and cook until thick, about 3 minutes.
• Mix in shrimp and vinegar.
• Preheat oven to 400 degrees F (200 degrees C).
• Spoon sauce evenly over scallops.
• Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes.
• Sprinkle parsley over tops, and serve.

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