Scallops Provencale

I am in the mood for scallops. Actually, there haven't been very many times when I'm NOT in the mood for scallops...

Be careful not to overcook them; they are delightful when they're perfect, but like bits of rubber when left over heat too long. They shouldn't look pink and translucent-ish anymore, but if you cook them until they're totally opaque it's probably too late.

Scallops Provencale

1/4 lb. fresh mushrooms, sliced
28 oz. plum tomatoes, seeded (reserve juice)
1 T. olive oil
1 T. butter
4 cloves garlic, chopped
1 lb. sea scallops
2 T. red wine
2 T. parsley, chopped
1 T. lemon juice
1 t. fresh oregano (1/4 t. dried)
1 t. fresh basil (1/4 t. dried)
salt & pepper to taste
hot cooked rice

Heat butter and oil in 12-inch skillet over medium heat. Add garlic and saute 1 minute. Add scallops and saute 1 minute. Add mushrooms and cook another minute. Add tomatoes and juice, wine, parsley, lemon juice, oregano, basil, salt and pepper. Mix well. Reduce heat; simmer 5-7 minutes. Serve immediately over hot cooked rice. Makes 4 servings.

And after you're done, why not visit the rest of my blog and check out the watercolor paintings for sale? Plus, I do actually post other stuff. I'll bet you'll enjoy it.

Really. I think you might.