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