Seafood Delite

By schyresti

  • 1 tablespoon olive oil

  • 2 diced shallots

  • 1 small clove garlic, peeled and barely smashed

  • 1 tablespoon tomato paste

  • 1 cup canned tomato, drained, chopped, and squeezed out a little

  • 1 small yellow squash, chopped

  • 1/3 cup white wine

  • 1/3 pound medium shrimp

  • 1/3 pound bay scallops

  • 1 small spaghetti squash, cooked, seeded, and flesh pulled out and separated

  • Fresh tarragon and/or basil to taste, finely chopped

  • Fresh chives or garlic chives, finely chopped

  • salt and freshly ground pepper to taste.

  1. Heat non-stick skillet on med high. Saute garlic clove 1 minute, and remove (I would mince it leave it in, but it's too much for some people). Add shallots and saute until tender. Add tomato paste and saute 30 seconds to remove raw taste, then add tomato and squash and saute until squash is almost tender. Add shrimp, saute 30 seconds, then add herbs, wine and scallops, and saute until seafood is cooked through and wine is reduced a bit. Serve over hot spaghetti squash, sprinkled with a little more fresh herbs. I salt it very lightly while cooking, and let people add their own freshly ground pepper.

Nutritional Facts


fish and seafood

1 reply

schyresti 2010-12-22 01:09:04 -0600 Report

sorry, I added this recipe, and noticed a mistake too late. I add the tomato paste after I add the tomato and squash, about 30 seconds before I add the next ingredient.