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Scallop VanGole Style

Scallop VonGole
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings: 4
Calories: 145
Description

Scallops, garlic, wine and herbs…….yum!!!

Delicious, cream-free aromatic broth steams these sustainable, oceanwise scallops into sweet deliciousness. GF and Dairy Free

This dish was created by Sabrina Currie at West Coast Kitchen Garden.  For more detailed step by step instructions, with cooking tips, substitutions and more, check our her original recipe.

Ingredients
  • 2 Tbsp Olive Oil (butter is a good substitute)
  • 1 whole Shallot, minced (about ¼ c chopped shallot)
  • 2 cloves Garlic, minced
  • 1/2 tsp Fennel seed (Anise seed is a good substitute)
  • ¼-1/2 tsp Chili Flakes (Adjust to your taste preference)
  • 1 cup Cherry Tomatoes, halved (About 15 tomatoes)
  • 3/4 cup Dry Unoaked White Wine (Sauvignon Blanc is my preference)
  • 3/4 cup Vegetable Broth (Chicken Broth works equally well)
  • 2 lb Swimming Scallops, fresh or frozen, still in shell and rinsed.
  • Salt and Pepper To Taste
  • Optional: Chopped parsley and chive flowers for garnish
Instructions
  1. 1
    Heat oil in a large saucepan that has a lid on medium heat. Add shallot and garlic and cook until translucent then stir in fennel and chili flakes, cook one more minute.
  2. 2
    Add tomatoes and continue cooking until just starting to break down, then add wine and bring to a boil for 2 minutes (to burn off some of the alcohol) then add broth and return heat to medium. Taste and add salt and pepper at this point if needed.
  3. 3
    Once liquid is at a high simmer or low boil, add scallops all at once and put lid on. Cook until all the scallops are opened, approximately 4-5 minutes. Toss gently with parsley and chive flowers if using and serve in bowls with crusty bread and a glass of that Sauvignon Blanc!
  4. 4
    *Optional: If wanting to add pasta, add pasta that's been cooked to al dente (cooked but still a bit firm to the bite) right after the scallops are cooked and toss through with the herbs. The pasta will soak up a bit of the steaming liquid and make a lovely sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 145kcal
% Daily Value *
Total Fat 7g11%
Cholesterol 10mg4%
Sodium 390mg17%
Potassium 162mg5%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 6g12%
Vitamin A 416 IU
Vitamin C 10 mg
Calcium 30 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Be careful not to overcook the scallops. Once overcooked, they get rubbery and lose their sweet mild flavor.

Keywords: scallops, garlic, wine, italian, gluten free, dairy free
Read it online: https://wildcatch.ca/recipe/scallop-vangole-style/