Seafood Marinara
Submitted by: Stephanie K
1/2 cup or so dry white cooking wine
green onions or shallots
1 can crushed tomatoes (28 oz can)
scallops and shrimp or any other seafood that you have on hand, I have put tuna but usually make it with scallops and/or shrimp.
mushrooms
pices (oregano, Adobo, garlic powder, onion powder, chilli powder, italian seasoning, chef to use poetic license)
I just spray the pan with olive oil flavored Pam and sautee the scallop until the outside get slightly browned. Sprinkle the scallops with seasoning. I use Adobo but you could do just a dash of salt and pepper or whatever. I prefer to sautee them over a high heat so that they get seared rather than cooked through which makes them rubbery IMO but some people like them that way. If you prefer them cooked through, just sautee them over medium heat instead. Then I remove the scallops and without washing the pan, I add more cooking spray and sautee the green onions/shallots (depending on what I have on hand). Once they are well softened, I add the white wine and let it cook off somewhat before adding the mushrooms and then finally the crushed tomatoes. I add the spices mentioned above to taste. Once the spices are well incorporated and the mushrooms are cooked through, I add the scallops/shrimp back to the pan and let it simmer for a few minutes. Then, pour over pasta and voila! Seafood Marinara in 20 minutes. You could also add peppers to thicken it up and call it mariners stew if you would rather skip the pasta. I usually serve it over whole wheat pasta that I buy freshly homemade from our local Italian shop, yummy! I hope that helps!
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