Elegant dinner of Seafood Provencal with vegan sides

Seafood FlorentineSeafood Provencal makes an elegant dinner for family and friends.  In keeping with my “flex” meal planning, I prepare all the sides as vegan or plant based.  This gives everyone options, if they want seafood they can have it but there’s always plenty of plant based sides to fill up on.  This recipe is easy and quick, but you wouldn’t know that by the taste!  The original recipe is Ina Garten’s but I have altered hers to eliminate the butter and swapped regular onions for shallots(because I didn’t have any).  The sides include mashed potatoes, green leafy salad with mushrooms, onions and tomatoes, as well as, steamed broccoli.  I like to add a lot of garlic, coconut milk and a little EVOO to my potatoes.

IngredientsSeafood Provencal

1 pound shrimp (shells removed)

2 Tablespoons extra virgin olive oil

Start by removing the shells from the shrimp.  Sprinkle the scallops and shrimp with salt and pepper, toss with flour, and shake off the excess.  Heat 2 tablespoons vegan butter over high heat until sizzling and add the shrimp and scallops. Lower the heat to medium and allow the scallops and shrimp to cook on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Remove from heat and squeeze with lemon juice.  I served this over the mashed potatoes – very good!

 

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Seafood Provencal
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