Scallops Provencale

Name: Scallops Provencale
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

(9)

Recipe by mersaydees

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.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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