Recipe - Scallops Provencal

PHILLY.INQUIRER
1 tablespoon OLIVE OIL,FULL FLAVORE
2 tablespoon FRESH PARSLEY,CHOPPED
1 CLOVE GARLIC MINCED
2 ounce BLACK OLIVES CHOPPED
1 pound SCALLOPS,BAY OR SEA
DASH OF FRESHLY GROUND PEPPE
2 LARGE RIPE TOMATOES PEELED
AND COARSLEY CHOPPED
One half cup GREEN ONIONS SLICED
THIN
One half pound MUSHROOMS THINLY SLICE

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini