Scallops Provencal

Course : Seafoods
Serves: 4
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1 tablespoon olive oil -- full flavor
2 tablespoons fresh parsley -- chopped
1 clove garlic minced
2 ounces black olives chopped
1 pound scallops -- bay or sea
1 teaspoon freshly ground pepper
2 large ripe tomatoes peeled and coarsely chopped
1/2 cup green onions sliced thin
1/2 pound mushrooms thinly slice

Preparation / Directions:

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 basil 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.

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