Scallops (or Shrimp) Provençale with
Pasta and Avocado
Bon Appetit Archives

3 tablespoons light olive oil
3 tablespoons unsalted butter
1 pound sea scallops
or
1 pound shrimp, peeled and deveined
8 shallots, minced
8 green onions, minced
2 large garlic cloves
2 teaspoons dried basil
1 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/2 cup dry white wine
4 cups well-drained, crushed canned tomatoes
or
10 large tomatoes, peeled, seeded and chopped
1/2 cup whipping cream
2 teaspoons sugar
Salt and pepper to taste
1 pound linguine, freshly cooked
1 large ripe avocado, peeled, seeded, chopped

In a skillet over medium heat, heat olive oil and butter. Add scallops, trimmed and quartered, or shrimp and sauté until barely firm, about 2 minutes. Using slotted spoon, transfer to mixing bowl. Increase heat to medium high. Add shallots and green onions and sauté until soft. Stir in garlic, basil, tarragon, and thyme. Cook 1 minute. Add white wine and
cook 2 minutes more. Stir in tomatoes. Increase heat to high and boil
briefly until sauce is thick. Stir in cream and sugar and cook another 20
seconds. Season with salt and pepper to taste. Add to seafood, mixing
gently. Toss with hot pasta and divide evenly among serving plates. Top
with 1 large ripe avocado, peeled, seeded and chopped. Serves 4.

Featured Archive Recipe:
Spaghetti with Mussels, Clams and Shrimp