Argentine Scallops Roasted Garlic and Tomato Sauce
Recipes
| 2 cups | Argentine Scallops (120 to 150 ct) |
| 2 tbsp. | Onions, diced |
| 1 tbsp. | Garlic, minced fine |
| ½ cup | Canned, whole tomatoes with juice |
| 1 tbsp. | Tomato paste |
| ¼ cup | Chicken stock (or water) |
| ¼ cup | Olive oil |
| 1 tsp. | Sugar |
| ¼ tsp. | Sea salt |
| pinch | Fresh cracked pepper |
| 1 tsp. | Dried oregano flakes |
| ¼ cup | White wine |
| ¼ cup | Whole roasted garlic cloves |
| 1 box | Pasta, cooked as per manufacturers instructions |
| 1 tsp. | Basil leaves, shredded |
- In a heavy bottom sauce pan, gently sauté onions and minced garlic in 2 tbsp. of olive oil until aromatic but not colored.
- Add white wine and simmer until reduced slightly.
- Add chicken stock (or water), tomato products, sugar and seasonings. Simmer for 15 minutes. Puree and strain.
- Season scallops and sauté for 1 minute in remaining olive oil to color.
- Add sauce and garlic cloves and return to a simmer.
- Remove from heat and divide into 4 portions with pasta, rice or vegetables. Garnish with whole roasted garlic cloves.