Recipe Detail

Scallops in Fresh Tomato Sauce

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 pounds - bay or sea scallops
  2. 2 tablespoons - lemon juice
  3. 1/2 pounds - fresh mushrooms
  4. 2 pounds - fresh tomatoes OR 1 lb. can whole tomatoes drained
  5. 5 tablespoons - olive oil or salad oil
  6. 4 - shallots sliced
  7. 4 - parsley sprigs chopped
  8. 1 cloves - small garlic crushed
  9. 1/2 teaspoons - salt
  10. 1 dashes - white pepper
  11. 1/2 teaspoons - dried thyme leaves
  12. 1/2 teaspoons - dried oregano leaves
  13. - cooked rice optional, for serving with


In medium bowl, toss scallops with lemon juice.

Wipe mushrooms; slice lengthwise, right through stem, about 1/8-inch thick. Toss with scallops.

If using fresh tomatoes, scald in boiling water; peel, remove seeds, and chop pulp coarsely.

In 2 tablespoons hot oil in 8-inch skillet with tight-fitting cover, sauté half of shallots and parsley with the garlic just until golden. Add tomato, salt, pepper, thyme and oregano. Cook over low heat, covered, for 20 minutes, stirring occasionally to break up tomatoes. Uncover and cook 5 minutes longer.

In 3 tablespoons hot oil in large skillet, sauté remaining shallots and parsley, stirring - about 5 minutes. Add scallops and mushrooms. Cook over high heat, uncovered, for 10 minutes, shaking pan and stirring frequently.

Stir in tomato mixture. Cook 2 minutes longer. Serve at once; nice with rice.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers