Seafood and Vegetable Saute with Chardonnay Glaze

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This simple dish can be prepared with a combination of shrimp and scallops or with shrimp alone. The carrots, tomato, and herbs add color. Serve the dish with an aromatic rice like basmati.

Ingredients

  • 3 or 4 scallions
  • teaspoons olive oil
  • 2 large garlic cloves, minced

Method

  1. Cut the scallion whites into 1½- to 2-inch lengths. Halve the whites lengthwise, then cut into very fine julienne. Slice scallion greens -inch wide on a sharp diagonal. Set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and let i