Scallops Provencale

13 ingredients
9 steps

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

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