Bay Scallops Provencal
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- ⅓cup finely chopped onion
- ¼cup finely chopped fresh fennel
- 5cloves garlic, finely chopped
- 4plum tomatoes, peeled and very finely chopped
- ½cup dry white wine, approximately
- Salt and freshly ground black pepper
- Pinch hot red pepper flakes
- 1teaspoon minced fresh thyme, or ½ teaspoon dried
- 1pound bay scallops
- 1tablespoon minced fresh parsley
Nutritional analysis per serving (4 servings)
158 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 15 grams protein; 541 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy skillet over medium heat. Add the onion and fennel and saute until it has softened and is just beginning to color. Stir in the garlic, saute until it barely turns gold, then add the tomatoes and wine.
- Step 2
Season with salt and pepper, hot pepper flakes and thyme. Lower the heat to a slow simmer and cook 15 to 20 minutes, until the tomatoes have lost their raw taste and the sauce is smooth. If the sauce thickens too much, add a little additional wine.
- Step 3
Increase the heat to medium, add the scallops and cook, stirring occasionally, until they are just barely cooked through, three to five minutes. The surface of the scallops will show some cracking. If the sauce has reduced too much, add a little more wine.
- Step 4
Check seasonings, transfer to a serving dish or four plates and serve sprinkled with parsley.
Private Notes
Comments
I did not have 1/3 cup of chopped fennel bulb, so instead I used some of the small part of asparagus that is typically tossed away. No one knew the difference.
I used a few saffron threads in the sauce and finished the dish with a tablespoon of sweet butter. Yum.
I didn’t have fresh fennel, so I used powder instead. Tasted a little fishy the first day, but was excellent the next day when reheated!