Beaujolais with Scallops and Antipasto

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Beaujolais with Scallops and Antipasto Recipe

This Beaujolais with Scallops and Antipasto recipe is a delectable and simple dish that is ideal for a special occasion or a weeknight dinner. The marinade of Beaujolais wine gives the scallops a rich and complex flavor, while the antipasto mix provides a variety of textures and flavors. This dish is sure to impress and leave your guests wanting more.

Ingredients

• 2 cloves garlic, minced
• Season with salt and black pepper to taste
• 2 cups antipasto mix
• scallops weighing 1 pound
• 1/4 cup chopped fresh parsley
• 1 bottle of Beaujolais
• 2 tbsp olive oil

Time Needed

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes

Instructions

• Combine the Beaujolais wine, olive oil, garlic, and parsley in a large mixing bowl.
• Season to taste with salt and black pepper.
• Toss the scallops in the bowl to coat.
• Refrigerate for at least 30 minutes, or up to 4 hours, with the bowl covered.
• Preheat the oven to 400 degrees Fahrenheit.
• Arrange the antipasto mixture on a large baking sheet in a single layer.
• Remove the scallops from the marinade and set aside.
• On the baking sheet, arrange the scallops on top of the antipasto mixture.
• Bake for 12-15 minutes, or until the scallops are cooked through, in a preheated oven.
• Serve the Beaujolais alongside the baked scallops and antipasto platter.

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