Scallops & prawns in white wine & tomato sauce recipe
“Quick and easy seafood meal with pasta”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free | |
| Sugar-Free |  |
| Vegetarian | |
| Vegan | |
- Yield: serves 2
If you have a can of scallops in the cupboard then you can make this meal in minutes.
Ingredients
20
[20]
scallops, fresh or defrosted, coral still attached, or canned
250g
[250g]
prawns
1
[1]
red onion, finely chopped
1 tbsp
[1 tbsp]
olive oil
2
[2]
bay leaves
400g
[400g]
can chopped tomatoes
1 tbsp
[1 tbsp]
tomato puree
1
[1]
garlic clove, finely chopped
150ml
[150ml]
white wine
1 tsp
[1 tsp]
white wine vinegar
2
[2]
bay leaves
freshly ground black pepper
gluten free pasta
Directions
- Soften the onion in the olive oil, then add the tomato puree and garlic, and cook for a couple of minutes.
- Add the chopped tomatoes, bay leaves, white wine, white wine vinegar and freshly ground black pepper, bring to the boil then simmer until the mixture had reduced slightly, approximately 10-15 minutes.
- Add the scallops and prawns, and cook for 2-3 minutes maximum, just until they are warmed through. Too long and they will go tough.
- Serve immediately on a bed of gluten free pasta.