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.
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