Scallop and Tomato Stew

Scallop & Tomato Stew

  By  , ,

October 7, 2015

  • Yields: 6 - 8 Portions
Scallop and Tomato Stew


1In a oven safe pan pour the scallops (thawed, if frozen) into the pan.

2Top with the drained diced tomatoes, onions and the white wine and mix together evenly.

3Sprinkle evenly the top with the Mrs. Wages Guacamole mix.

4Cut the butter into thin pieces and place randomly across the top of the scallops.

5Place into a preheated 350º for approximately 8 to 10 minutes or until the scallops are firm to the touch.

6Pour into a service dish and ready to serve.


2 pounds Scallops

1 can (15.5 oz) Petite Diced Tomatoes

1 cup Onion (medium dice)

1 pack (0.8 oz) Mrs. Wages® Guacamole Mix

1 cup White Wine

2 oz Butter


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For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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