Seafood Wine Sauce

Author: Canadian Living

This is a recipe my mother had in her recipe box but never used as my Dad wouldn't eat seafood because of a food poisoning incident in Italy during the war. Anyway, I took it about 25 years ago made some updated modifications and enjoy making it for guests & family. Serve with either pasta or rice, a salad and a really nice loaf of bread or buns.

  • Portion size 6 servings
  • Credits : jjparker



in a large deep frying pan saute the sweet onion in the butter and canola oil. Onion should be translucent, don't brown. Add wine, the bouilion powder and Mrs. Dash. Bring the mixture to a boil, reduce the heat and cook until 1/2 of the liquid evaporates. Add the scallops first to cook for about 2 minutes then add the prawns/shrimp for about another 2 minutes. Mix in the tomatoes and heat through. Meanwhile, either make rice or have pasta cooked. If using pasta be sure to mix about 2 tbsp butter into the pasta to prevent it from sticking. If using pasta, pour cooked pasta into the seafood sauce and serve. If using rice, spoon seafood sauce over the rice. Optional: sprinkle with parmesan cheese and/or fresh parsley depending on your guests preference.
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Seafood Wine Sauce