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Pasta Provencale with Scallops


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  • 3 T. light olive oil
  • 3 T. unsalted butter
  • 1 lb sea scallops, quartered
  • 8 shallots, minced
  • 8 green onions, minced
  • 3 large garlic cloves, crushed
  • 2 t. dried basil
  • 1 t. dried trragon
  • 1/4 t. dried thyme
  • 1/2 cup dry white wine
  • 4 cups well-drained, crushed canned tomatoes
  • 1/2 cup whipping cream
  • 2 t. sugar
  • Salt and freshly ground pepper
  • 1 lb freshly cooked linguine
  • 1 large ripe avocado, peeled, seeded and chopped


Servings 4


Step 1

Heat oil and butter in large skillet over medium heat. Add scallops and saute until barely firm, about 3 minutes. Using slotted spoon, tranfer to mixing bowl. Increase heat to medium-high. Add shallots and onions and saute until soft. Stir in garlic and herbs; cook 2 minutes. Add wine and cook 2 minutes more. Stir in tomatoes. Increase heat to high and boil briefly until sauce is thick. Stir in cream and sugar and cook another 30 seconds. Season with salt and pepper. Add to scallops, mixing gently. Toss with hot pasta and divide evenly among serving plates. Top with chopped avocado.


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