Scallops & prawns in white wine & tomato sauce recipe

Quick and easy seafood meal with pasta

Wheat & gluten free Scallops & Prawns in White Wine & Tomato Sauce recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Yield: serves 2

If you have a can of scallops in the cupboard then you can make this meal in minutes.


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


  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 gluten free pasta.