Scallops Provencale

This is based on a recipe from the cookbook that came with my KitchenAid mixer. The introduction states, "Fresh scallops and mushrooms simmered in a light but spicy tomato sauce," and "When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma." Serve with hot cooked rice or a loaf of crusty bread.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 lb fresh mushrooms
• 1 (28 ounce) can Italian tomatoes, seeded, juice reserved
• 1  tablespoon olive oil
• 1  tablespoon butter or 1  tablespoon margarine
• 4  garlic cloves, minced
• 1  lb scallops (bay or sea)
• 2  tablespoons red wine
• 2  tablespoons parsley, chopped
• 1  tablespoon lemon juice
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon basil
•  salt
•  pepper

Directions

1. Slice mushrooms and set aside.
2. Chop tomatoes.
3. In 12-inch skillet over medium heat, heat butter and olive oil.
4. Add garlic and saute 1 minute.
5. Add scallops and saute 1 minute.
6. Add mushrooms and cook another minute.
7. Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
8. Reduce heat and simmer 5 to 7 minutes.
9. Serve immediately.