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Seafood and Vegetable Saute With Chardonnay Glaze

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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”

Ingredients Nutrition

  • 4 scallions
  • 1 12 teaspoons olive oil
  • 2 garlic cloves (large cloves, minced)
  • 34 lb shrimp (peeled with tails left on and deveined)
  • 1 pinch salt and pepper (to taste)
  • 12 lb sea scallops (cut into pieces if large, or use more shrimp)
  • 3 carrots (cut into thin julienne strips)
  • 23 cup Chardonnay wine
  • 3 tomatoes (ripe tomatoes, cored, halved, seeded and cut into 1/4 inch dice)
  • 2 tablespoons mixed herbs (chop the herbs can use parsley and chives, parsley, chives, and tarragon, or just parsley)
  • 12 lemon (juiced)


  1. 1. cut the scallion whites into 2 inch lengths. Halve the whites lengthwise, then cut into very fine julienne. Slice scallion greens 1/8 inch wide on sharp diagonal. Set aside.
  2. 2. heat oil in large nonstick skillet over med high heat. Add the garlic and let i sizzle for a few seconds. Add the shrimp and cook, without tossing, 1 minute. Add the scallops and toss. Add the carrots and scallions and toss to combine ingredients. Pour in the wine. Cover the sillet and lower the heat slightly.
  3. 3. cook, stirring, for 4 minutes. Uncover, stir in tomatoe, and cook until seafood is opaque, 1 minute longer. With a slotted spoon, lift out seafood and place on 4 warm dinner plates.
  4. 4. raise the eat and reduce the juices to a thin glaze, about 3 minutes.
  5. 5. Swirl in the herbs and lemon juice, cook 2 or 3 seconds longer, and pour the glaze over the seafood. Serve immediately.

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