Scallops Vera Cruz


This recipe calls for scallops but I have used chicken, shrimps or a combination any of them  This recipe serves 25


  • 1 cup olive oil Oil, olive, salad or cooking
  • 4 cups chopped onions Onions, raw
  • 2 cups chopped green peppers Peppers, sweet, green, raw
  • 6 large garlic cloves, minced
  • 2 bay leaves Spices, bay leaf, crumbled
  • 2 tsp paprika Spices, paprika
  • 2 tsp crumbled dried oregano Spices, oregano, ground
  • 1 tsp dried thyme Spices, thyme, ground
  • 1/2 tsp cayenne pepper Spices, pepper, red or cayenne
  • 4 28 oz cans diced tomatoes, drained
  • 1 16 oz can Tomato Sauce
  • 7 lbs scallops, or shrimps,or chicken or a combination any ( rinsed, drained, dried and cut in 1/2
  • 1 cup sliced green olives Olives, green
  • ¼ cup chopped fresh cilantro Cilantro (Chinese parsley), raw


Step 1

Can make sauce one day ahead and refrigerate. Add scallops(other meats/fish) and reheat in low oven just prior to party. Heat oil in large dutch oven over low heat, add onion, green pepper, garlic and saute until soft,not bron. Blendin bay leaves, paprika, oregano, thyme,and cayenne . Add tomatoes and tomato sauce. Increase heat to medium heat and bringto boil. Reduce heat and simmer 10 minutes *** Add scallops,(chicken, shrimp, or a combination) and continue cooking over a low heat ( or in a lowoven for reheating later) until scallops are just done. Stir in remaining ingredients. Adjust seasoning and then transfer to chafing dish.


Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Peanut Butter Meatballs

  • Guacamole In Cherry Tomatoes

  • Garlic Feta Cheese Spread

  • Grapefruit and cranberries

  • Fritosburgers

Leave a Reply

Your email address will not be published. Required fields are marked *