Scallops Provencal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PHILLY.INQUIRER
1 tbsp: OLIVE OIL, FULL FLAVORE
2 tbsp: FRESH PARSLEY, CHOPPED
1 CLOVE: GARLIC MINCED,
2 ounce: BLACK OLIVES CHOPPED,
1 lbs: SCALLOPS, BAY OR SEA
DASH OF FRESHLY GROUND PEPPE,
2 LARGE: RIPE TOMATOES PEELED,
AND COARSLEY CHOPPED,
1/2 cup: GREEN ONIONS SLICED,
THIN,
1/2 lbs: MUSHROOMS THINLY SLICE,
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
BASI 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,MAKES FOUR SERVINGS.
Source from luhu.jp
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
BASI 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,MAKES FOUR SERVINGS.
Source from luhu.jp
Tags
Seafood