Recipe Archives->Shellfish->Scallops Tomato

Scallops in Fresh Tomato Sauce

2 tsp. extra virgin olive oil 
3/4 cup finely chopped red onion 
3 tsp. minced garlic 
1 small green pepper diced
1 small red pepper diced
1 cup sliced portabella mushrooms 
1/2 cup  white zinfendel wine 
1/4 cup spring water 
1/4 cup plus 1 tablespoon finely chopped fresh basil, divided 
1 1/4 cup cherry tomatoes, halved through the stem end 
1/4 tsp. salt, or to taste 
1/8 tsp. freshly ground black pepper 
1/8 tsp. red pepper flakes 
1 cup fresh, or frozen and thawed,baby sweet peas 
2 pounds Bay Scallops 
2 Tbsp. citron vodka, or plain vodka plus one-half teaspoon grated
lemon zest  
2 Tbsp. brandy 

Briefly heat the olive oil in a large nonstick skillet that has a
lid.  Add the onion, red and green peppers and garlic, and saute
the vegetable, stirring them often,  over  medium heat for 2 minutes.
Add the mushrooms, and saute the vegetables 2 minutes longer. Add
the wine, water, the one-quarter cup of basil, tomatoes, salt,
ground pepper, and red pepper flakes. Bring the liquid to a boil,
reduce the heat, and simmer the sauce for 10 to 15 minutes. Add
the peas, scallops, citron vodka or vodka and lemon zest, and
brandy. If you are using fresh peas, add them during the last 5
minutes of cooking time in this step. Return the mixture to a boil,
reduce the heat, cover the skillet, and simmer the ingredients for
1 1/2 minutes. Remove the cover, and simmer the ingredients for
another 1 1/2 minutes. Before serving the dish, sprinkle it with
the remaining 1 tablespoon of basil. Serve the scallops over cooked
yellow rice or  capellini pasta that has been broken in half before
cooking. Serves 4.

Printable version: scallops-tomato.txt.