Scallops Provencal | scallop recipes

Scallops Provencal | scallop recipes

----PHILLY.INQUIRER----
1 tablespoon olive oil,full flavore
2 tablespoon fresh parsley,chopped
1 clove garlic minced
2 oz black olives chopped
1 lb scallops,bay or sea
1 dash of freshly ground peppe
2 large ripe tomatoes peeled
1 and coarsley chopped
1/2 cup green onions sliced
1 thin
1/2 lb mushrooms thinly slice
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.