Categories: Seafood

Ingredients

• 1 1/2 lbs scallops
• 1/4 cup olive oil
• 1/2 stick butter, unsalted
• 3 tbsp minced shallots
• 1/4 lb sliced mushrooms
• 1 1/2 tsp thyme
• 1 tbsp basil
• 1/2 cup dry white wine
• 1 cup peeled, seeded and chopped tomatoes
• 1 garlic clove, minced
• 2 tbsp mince parsley

Directions

1. In skillet, heat 3 tbsp oil and 1 tbsp butter. Dust scallops in collander with flour. Season with salt and pepper. sauté scallops scallops for 4 minutes. Transfer to bowl. Add oil and remainder of butter to skillet. sauté shallots one minute. Add mushrooms, thyme and basil. Cook 2-3 minutes or until mushrooms give off their liquid. Add wine. Reduce by half over medium high heat. Stir in tomatoes and juices from bowl. Stir and cook until thick. Sitr in scallops and garlic. Cook mixture unti scallops are heated through. Add parsley.

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