Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Velvety seafood sauce




Source of Recipe


First published in Chatelaine's 06/2002 issue


List of Ingredients




6 cups (1.5 L) chunky tomato sauce
1/2 lb (250 g) cooked or raw shelled deveined shrimp, about 12 to 14
1 lb (500 g) bay scallops or sea scallops, sliced in half
250 ml container whipping cream, or 1 cup (optional)
2 tbsp (30 mL) Pernod (optional)
1 tbsp (15 mL) anchovy paste (optional)



Recipe



1. Heat tomato sauce in a large saucepan set over medium heat. Stir occasionally until it comes to a boil. Meanwhile, if using frozen shrimp and scallops, remove from freezer and rinse under cold running water to remove ice crystals. Gently squeeze out excess water from seafood.

2. If using cream, Pernod and anchovy paste, stir into sauce once it is hot. Taste after each addition. We loved all 3 ingredients added, but you may want to use only 1 or 2. Increase heat to medium-high, then stir in fresh or frozen shrimp and scallops. Cook, uncovered and stirring often, until shrimp are warmed through and bright pink and scallops are firm, from 5 to 6 minutes. Spoon sauce over hot spaghetti or linguine and serve immediately. Great with a bottle of red wine and crusty French bread.