Scallops & prawns in white wine & tomato sauce

20		scallops, fresh or defrosted, coral still attached
250	g	prawns
1		red onion, finely chopped
1	tbsp	olive oil
2		bay leaves
400	g	can chopped tomatoes
1	tbsp	tomato puree
1		garlic clove, finely chopped
150	ml	white wine
1	tsp	white wine vinegar
2		bay leaves
		freshly ground black pepper
		wheat free, gluten free or rice pasta

1.	Soften the onion in the olive oil, then add the tomato puree and garlic, and cook for a couple of minutes.

2.	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.

3.	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.

4.	Serve immediately on a bed of wheat free pasta.

Back to wheat free main course recipes...

.org