Recipe - Scallops In Mushroom Tomato Sauce

3 pound Bay scallops
Flour
Salt to taste
Pepper to taste
One half cup Olive oil
1 Stick unsalted butter
1 small Onion; chopped
One half pound Mushrooms; cut or sliced up
1 teaspoon Dried thyme
1 teaspoon Dried basil
1 cup Dry white wine
4 lg Tomatoes; peeled, seeded
and chopped
1 (up to)
2 Cloves garlic; minced
1 Bunch fresh minced parsley
leaves (approximately 1
cup)
Fresh lemon juice to taste

Dust scallops with flour and salt and pepper. Saut‚ scallops in 6
Tablespoons of the olive oil and 2 Tablespoons of the butter for 3 to 4
minutes. Transfer to a bowl. Add remaining oil and butter and cook onion
for 1 minute. Add mushrooms, thyme, basil and cook 2 or 3 minutes. Add wine
and reduce by half. Add tomatoes and juice from scallops and cook until
mixture is thick. Stir in scallops and garlic and heat thoroughly. Add
parsley, lemon juice and salt and pepper to taste. Yield: 8 servings.

ELLEN GOLDEN (MRS. LEX)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.