Scallops Provencale

Course : Seafoods
Serves: 4
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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
1 teaspoon salt and Pepper
3 cup Hot Cooked Rice

Preparation / Directions:

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.


Nutritional Information:

74 Calories (kcal); 6g Total Fat; (78% calories from fat); 1g Protein; 3g Carbohydrate; 8mg Cholesterol; 37mg Sodium

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