• 2 Tbsp. pure olive oil
  • 1/2 c. chopped onion
  • 2 cloves garlic, finely chopped
  • 3 c. chopped fresh tomatoes
  • 2 Tbsp. chopped fresh cilantro(optional)
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chili powder
  • pinch of red pepper flakes
  • salt
  • juice of 1/2 lemon
  • 1/4 c. Chardonnay
  • 1 16oz. can tomato sauce
  • 2 cups chicken stock
  • 1/4 lb. scallops
  • 1/4 lb. salmon chunks
  • 1/2 lb. prawns, shelled and deveined


Add olive oil to a medium-hot pan (a high side saute pan or heavy 6-quart pot), then saute onion and garlic for 5 minutes; add tomatoes, cilantro, and basil, and season with chili powder; pepper flakes and salt to taste.

Add lemon juice, Chardonnay, tomato sauce and chicken stock, then simmer (uncovered) for 10 minutes.

Add scallops, salmon and prawns and cook until prawns turn color, about 4 minutes. Do not overcook.

Prep time: 60 minutes

Wine suggestion: Chardonnay

Serves 4 cost: moderate

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Submitted 6/13/05.
Source: John Sarich's Food/Wine Pacific NW
Submitted By: Sheila Nelson
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