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Scallops, Mussels and Potatoes in Tomato Broth

  • Cook Time: 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • ¼ c. olive oil
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 tsp. crushed red pepper
  • 4 to 6 red potatoes, cleaned and diced
  • 1 (24-ounce) jar Marinara Sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 12 to 16 bay scallops
  • 24 mussels (about 1 1/2 pounds total), cleaned and debearded (cleaning off any sand and removing any hairs around the opening of the mussel)
  • ½ c. fresh basil, sliced
  • Crusty bread, for serving


  1. Preheat oven to 375°.
  2. Heat oil in a heavy, large Dutch oven over medium heat. Add bay leaf, potatoes and crushed red pepper. Sauté until tender about 15 minutes. Add garlic and sauté until tender, about 1 minute. Add Victoria® Marinara Sauce, diced tomatoes and potatoes. Bring to a simmer. Stir in mussels and scallops.
  3. Cover and place in oven to reduce and cook the seafood, about 20 minutes. (The mussels should be opened and the potatoes should be soft.)
  4. Remove from oven and add basil to the broth.
  5. Divide the seafood and tomato broth into serving bowls. Serve hot with warm bread.