scallops provencal
- Categories
- Fish
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | OLIVE OIL,FULL FLAVORE |
| 2 tablespoons | FRESH PARSLEY,CHOPPED |
| 1 | CLOVE GARLIC MINCED |
| 2 ounces | BLACK OLIVES CHOPPED |
| 1 pounds | SCALLOPS,BAY OR SEA |
| DASH OF FRESHLY GROUND PEPPE | |
| 2 | LARGE RIPE TOMATOES PEELED |
| AND COARSLEY CHOPPED | |
| ½ cup | GREEN ONIONS SLICED |
| THIN | |
| ½ pounds | MUSHROOMS THINLY SLICE |
PHILLY.INQUIRER
COMBINE OIL,GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF CASSEROLE.MICROWAVE ON HIGH 30 SECONDS.IF USING SEA SCALLOPS QUARTER THEM. ADD SCALLOPS TO CASSEROLE AND STIR TO COAT.STIR IN TOMATOES,MUSHROOMS,PARSLEY,OLIVES,PEPPER TO TASTE AND TWO TABLESPOONS BASI COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES,STIR.
COVER AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE AND COOKED THROUGH.TO SERVE,SPOON INTO INDIVIDUAL SERVING BOWLS AND SPRINKLE WITH REMAINING BASIL,MAKES FOUR SERVINGS.
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