Romantic Dinner Recipes: Seafood in Tomato Sauce

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We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does! —Jeffrey MacCord, New Castle, Delaware

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[X] Seafood in Tomato Sauce Recipe Prep: 20 min. Cook: 45 min. Yield: 4 Servings 20 45 65 Ingredients 1-3/4 cups sliced fresh mushrooms1 garlic clove, minced3 tablespoons canola oil, divided1 can (14-1/2 ounces) diced tomatoes, drained1-1/2 teaspoons dried oregano1 teaspoon sugar1 teaspoon dried thymeSalt and pepper to taste1/2 pound lump crabmeat or imitation crabmeat1/2 pound bay scallops1/2 pound uncooked small shrimp, peeled and deveined1 cup cooked long grain rice3/4 cup shredded Parmesan cheese Directions In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab. Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted. Yield: 4 servings.

Originally published as Seafood in Tomato Sauce in Country October/November 1991, p49

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Seafood in Tomato Sauce

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Reviewed on Oct. 21, 2012 by sharonkaym48

I found this recipe years ago and enjoyed it immensely. Somewhere along the way the recipe was lost. Thank you TOH for publishing this again. As for the lady worried about expense of the meal, I've used canned crab meat and only used the lesser expensive shrimp for the combination of scallops and shrimp. I fixed this last night as written and it is a DELIGHT!

Reviewed on Oct. 21, 2012 by Fernflower

We tried this last night and loved it. It is definitely a keeper .

Reviewed on Oct. 20, 2012 by mellen2001@cox.net

It sounds wonderful, reminiscent of some New England restaurant dishes that I've experiences. I think most of us can't afford it though. I can't buy scallops, shrimp, and lump crabmeat because the cost would take most of my week's food budget! However, if you are lucky to live close to seafood docks and warehouse outlets, this surely would be great!

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