Seafood and Vegetable Saute with Chardonnay Glaze

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Appears in

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

Lighter, Quicker, Better

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.


  • 3 or 4 scallions
  • teaspoons olive oil
  • 2 large garlic cloves, minced
  • ½ to ¾ pound shrimp, peeled with tails left on and deveined Salt and Freshly ground black pepper
  • ½ pound sea scallops, cut into pieces if large, or use more shrimp
  • 3 slender carrots, cut into thin julienne strips
  • cup Chardonnay wine
  • 3 ripe plum tomatoes, cored, halved, seeded, and cut into ¼-inch dice
  • 2 tablespoons chopped mixed herbs, such as parsley and chives, parsley, chives, and tarragon, or just parsley Juice of ½ lemon


    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 it sizzle for a few seconds. Add the shrimp in 1 layer. Season lightly with salt and pepper. Let the shrimp cook, without tossing, for 1 minute. Add the scallops and toss. Add the carrots and scallion whites and greens and toss to combine ingredients. Pour in the wine. Cover the skillet and lower the heat slightly.
    3. Cook, stirring, for 4 minutes. Uncover, stir in tomatoes, and cook until seafood is opaque, 1 minute longer. With a slotted spoon, lift out seafood and place on 4 warm dinner plates.
    4. Raise the heat and reduce the juices to a thin glaze, about 3 minutes. Swirl in the herbs and lemon juice, cook 2 or 3 seconds longer, and pour the glaze over the seafood. Serve immediately.