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Velvety seafood sauce 

It takes only about 10 minutes to turn a good base sauce--our chunky herbed tomato sauce--into an elegant, grown-up party entrée by adding shrimp and scallops or your favourite seafood. 
First published in Chatelaine's 06/2002 issue.


6 cups (1.5 L) chunky herbed tomato sauce (recipe also available in this Recipe File)
1/2 lb (250 g) cooked or raw shelled deveined shrimp, about 12 to 14 
1 lb (500 g) bay scallops or sea scallops, sliced in half
250 mlcontainer whipping cream, or 1 cup (optional)
2 tbsp (30 mL) Pernod (optional)
1 tbsp (15 mL) anchovy paste (optional)


1. Heat tomato sauce in a large saucepan set over medium heat. Stir occasionally until it comes to a boil. Meanwhile, if using frozen shrimp and scallops, remove from freezer and rinse under cold running water to remove ice crystals. Gently squeeze out excess water from seafood. 

2. If using cream, Pernod and anchovy paste, stir into sauce once it is hot. Taste after each addition. We loved all 3 ingredients added, but you may want to use only 1 or 2. Increase heat to medium-high, then stir in fresh or frozen shrimp and scallops. Cook, uncovered and stirring often, until shrimp are warmed through and bright pink and scallops are firm, from 5 to 6 minutes. Spoon sauce over hot spaghetti or linguine and serve immediately. Great with a bottle of red wine and crusty French bread.