Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Fresh Mushrooms
28 Ounces Tomatoes, Seeded, Juice Reserved
1 Tablespoon Olive Oil
1 Tablespoon Butter Or Margarine
4 Cloves Garlic -- Minced
1 Pound Bay Or Sea Scallops
2 Tablespoons Red Wine
2 Tablespoons Chopped Parsley
1 Tablespoon Lemon Juice
1/4 Teaspoon Oregano
1/4 Teaspoon Basil
Salt And Pepper
Hot Cooked Rice |
Preparation:
Assemble and attach Rotor slicer/shredder using thick slicer cone (no 3) Turn to speed 4 and slice mushrooms; set asied. Turn to speed 4 and coarsely chop tomatoes.
Heat butter and olive oil in a 12-inch skillet over medium heat. Add garlic and sauted 1 minute. Add scallops and saute 1 minute. Add mushrooms and cook another minute.
Add tomatoes and their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper; still well. Reduce heat and simmer 5 to 7 minutes. Serve immediately with hot cooked rice. |
