Scallops Provencale

Fresh tomatoes, herbs, and a touch of wine combine to make a light yet distinctive sauce for sauteed sea scallops with tiny shrimp. This quick-to-prepare main dish has an agreeable lightness, accompanied by buttered new potatoes and fresh green beans.

Step: 1

Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.

Step: 2

Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar.

Step: 3

Preheat oven to 400 degrees F (200 degrees C).

Step: 4

Spoon sauce evenly over scallops.

Step: 5

Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.

Per Serving: 117 calories; protein 13.9g; carbohydrates 5.8g; fat 3.7g; cholesterol 54mg; sodium 335.2mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just enjoyed it in the first place."

When it comes to dinner , much eat or eating too much of the wrong kinds of food can lead to trouble on sleeping. On the other side, a meal that is less than satiating not make leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .