Scallops Provencal

Name: Scallops Provencal
Ingredients: 1 tablespoon olive oil; 2 tablespoons parsley leaves chopped, fresh; 1 CLOVE garlic minced; 2 ounces black olives chopped; 1 pound scallops bay or sea; 1 DASH black pepper freshly ground; 2 LARGE tomatoes peeled, and coarsley chopped; 1/2 cup scallions, spring or green onions thinly sliced; 1/2 pound mushrooms thinly sliced

9 ingredients

7 steps

Ingredients

1 tablespoon olive oil
2 tablespoons parsley leaves chopped, fresh
1 CLOVE garlic minced
2 ounces black olives chopped
1 pound scallops bay or sea
1 DASH black pepper freshly ground
2 LARGE tomatoes peeled, and coarsley chopped
1/2 cup scallions, spring or green onions thinly sliced
1/2 pound mushrooms thinly sliced

Directions

1

COMBINE OIL, GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF CASSEROLE.
2

MICROWAVE ON HIGH 30 SECONDS.
3

IF USING SEA SCALLOPS QUARTER THEM.
4

ADD SCALLOPS TO CASSEROLE AND STIR TO COAT.
5

STIR IN TOMATOES, MUSHROOMS, PARSLEY, OLIVES, PEPPER TO TASTE AND TWO TABLESPOONS BASI COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES, STIR.
6

COVER AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE AND COOKED THROUGH.
7

TO SERVE, SPOON INTO INDIVIDUAL SERVING BOWLS AND SPRINKLE WITH REMAINING BASIL, MAKES FOUR SERVINGS.