Seafood and Vegetable Saute with Chardonnay Glaze from Lighter, Quicker, Better: Cooking for the Way

Name: Seafood and Vegetable Saute with Chardonnay Glaze from Lighter, Quicker, Better: Cooking for the Way
Ingredients: 2 tablespoons chopped mixed herbs, such as parsley and chives, parsley, chives, and tarragon, or just parsley Juice of ½ lemon; 3 ripe plum tomatoes, cored, halved, seeded, and cut into ¼-inch dice; ⅔ cup Chardonnay wine; 3 slender carrots, cut into thin julienne strips; ½ pound sea scallops, cut into pieces if large, or use more shrimp; ½ to ¾ pound shrimp, peeled with tails left on and deveined Salt and Freshly ground black pepper; 3 or 4 scallions; 1½ teaspoons olive oil; 2 large garlic cloves, minced

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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.

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Ingredients

2 tablespoons chopped mixed herbs, such as parsley and chives, parsley, chives, and tarragon, or just parsley Juice of ½ lemon
3 ripe plum tomatoes, cored, halved, seeded, and cut into ¼-inch dice
⅔ cup Chardonnay wine
3 slender carrots, cut into thin julienne strips
½ pound sea scallops, cut into pieces if large, or use more shrimp
½ to ¾ pound shrimp, peeled with tails left on and deveined Salt and Freshly ground black pepper
3 or 4 scallions
1½ teaspoons olive oil
2 large garlic cloves, minced