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2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound fresh tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
2 teaspoons herbes de Provence
2 tablespoons dry white wine
salt and freshly ground black pepper to taste
For the fondue:
3 cups court bouillon or fish stock
8 ounces sea scallops, cut in half horizontally
8 ounces jumbo shrimp, cut in half horizontally
To prepare the dipping sauce: Heat oil in fondue pot over medium heat. Cook onions, garlic and tomatoes for 10 minutes. Stir in tomato puree, herbes de Provence and white wine. Season to taste with salt and pepper, cover and simmer for 10 minutes. Transfer mixture to an electric blender and puree until smooth. Transfer to a warmed serving bowl.
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