Scallops provencal

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.

Similar recipes