 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. 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.
|
|