Title: Scallops Provencal
Categories: Seafood
Yield: 4 Servings
| PHILLY.INQUIRER |
| 1 | tb | OLIVE OIL,FULL FLAVORE |
| 2 | tb | FRESH PARSLEY,CHOPPED |
| 1 | | CLOVE GARLIC MINCED |
| 2 | oz | BLACK OLIVES CHOPPED |
| 1 | lb | SCALLOPS,BAY OR SEA |
| | | DASH OF FRESHLY GROUND PEPPE |
| 2 | | LARGE RIPE TOMATOES PEELED |
| | | AND COARSLEY CHOPPED |
| 1/2 | c | GREEN ONIONS SLICED |
| | | 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.