Scallops Provencale
photo by teresas
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 113.39 g fresh mushrooms
- 793.78 g can Italian tomatoes, seeded, juice reserved
- 14.79 ml olive oil
- 14.79 ml butter or 14.79 ml margarine
- 4 garlic cloves, minced
- 453.59 g scallops (bay or sea)
- 29.58 ml red wine
- 29.58 ml parsley, chopped
- 14.79 ml lemon juice
- 1.23 ml oregano
- 1.23 ml basil
- salt
- pepper
directions
- Slice mushrooms and set aside.
- Chop tomatoes.
- In 12-inch skillet over medium heat, heat butter and olive oil.
- Add garlic and saute 1 minute.
- Add scallops and saute 1 minute.
- Add mushrooms and cook another minute.
- Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
- Reduce heat and simmer 5 to 7 minutes.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 4 more reviews
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana