Scallops Provencale

• 1/4 lb fresh mushrooms
• 1 (28 ounce) can Italian tomatoes, seeded, juice reserved
• 1 tablespoon olive oil
• 1 tablespoon butter or 1 tablespoon margarine
• 4 garlic cloves, minced
• 1 lb scallops (bay or sea)
• 2 tablespoons red wine
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• salt
• pepper

1. Slice mushrooms and set aside.
2. Chop tomatoes.
3. In 12-inch skillet over medium heat, heat butter and olive oil.
4. Add garlic and saute 1 minute.
5. Add scallops and saute 1 minute.
6. Add mushrooms and cook another minute.
7. Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
8. Reduce heat and simmer 5 to 7 minutes.
9. Serve immediately.

mushrooms, italian tomatoes, olive oil, butter, garlic, red wine, parsley, lemon juice, oregano, basil, salt, pepper

Taken from www.food.com/recipe/scallops-provencale-281134 (may not work)