Scallops with Stewed Tomatoes and Okra
Serving Size / Yield
- one 14 1/2-oz. can no-salt-added diced tomatoes
- 1/4 C. water
- 1 Tbs. frozen chopped onion
- 1 sm. clove garlic, minced
- 1/4 C. chopped celery
- 3/4 tsp. brown sugar
- 1/2 tsp. curry powder, or to taste
- 1/8 tsp. paprika
- ground pepper to taste
- 1/2 lb. sea scallops
- 1 C. frozen chopped okra
To make stewed tomatoes, place tomatoes, water, onion, garlic and celery in a large saucepan. Simmer, covered, for 10 minutes. Add brown sugar, curry powder, paprika and pepper. Simmer, uncovered, another 2 to 3 minutes.
Add scallops and okra. Return to a simmer. Stir and cook for 3 to 4 minutes, until scallops are cooked through and okra is tender. Serve immediately.