Seafood And Vegetable Saute With Chardonnay Glaze

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 scallions
• 1 1/2 teaspoons olive oil
• 2 garlic cloves (large cloves, minced)
• 3/4 lb shrimp (peeled with tails left on and deveined)
• 1 pinch salt and pepper (to taste)
• 1/2 lb sea scallops (cut into pieces if large, or use more shrimp)
• 3 carrots (cut into thin julienne strips)
• 2/3 cup chardonnay wine
• 3 tomatoes (ripe tomatoes, cored, halved, seeded and cut into 1/4 inch dice)
• 2 tablespoons mixed herbs (chop the herbs ..you can use parsley and chives, parsley, chives, and tarragon, or just parsley)
• 1/2 lemon (juiced)

Recipe

• 1 1. cut the scallion whites into 2 inch lengths. halve the whites lengthwise, then cut into very fine julienne. slice scallion greens 1/8 inch wide on sharp diagonal. set aside.
• 2 2. heat oil in large nonstick skillet over med high heat. add the garlic and let i sizzle for a few seconds. add the shrimp and cook, without tossing, 1 minute. add the scallops and toss. add the carrots and scallions and toss to combine ingredients. pour in the wine. cover the sillet and lower the heat slightly.
• 3 3. cook, stirring, for 4 minutes. uncover, stir in tomatoe, and cook until seafood is opaque, 1 minute longer. with a slotted spoon, lift out seafood and place on 4 warm dinner plates.
• 4 4. raise the eat and reduce the juices to a thin glaze, about 3 minutes.
• 5 5. swirl in the herbs and lemon juice, cook 2 or 3 seconds longer, and pour the glaze over the seafood. serve immediately.