Sauteed Scallops Mediterranean Style

• 3/4 lb. fresh sea scallops
• 1/2 c. quartered mushrooms
• 1/2 stick butter
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• pinch of freshly ground pepper
• 1/4 c. flour
• 1 Tbsp. minced shallots
• 1/2 c. diced cooked tomatoes
• 1 tsp. minced fresh garlic
• 1 Tbsp. lemon juice
• 1/2 tsp. chopped parsley
• 3/4 c. or more Marsala wine
• linguine

1. Cut large scallops in half horizontally.
2. Rinse under cold water; drain well.
3. Clean and quarter mushrooms.
4. Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over high heat.
5. Saute mushrooms 3 to 4 minutes.
6. Season with salt and pepper.
7. Transfer to small bowl and reserve.
8. Whip pan clean.
9. Dredge scallops in flour with salt and pepper.
10. Shake off excess flour.
11. Heat remaining butter and oil over high heat.
12. Brown butter.
13. Add scallops in single layer.
14. Brown on one side for 2 minutes.
15. Turn. Brown other side 2 minutes.
16. Scatter shallots over scallops and toss.
17. Add tomato, garlic, lemon juice and mushrooms (drain mushrooms).
18. Toss.
19. Add Marsala.
20. Heat through.
21. Transfer to warm plates and sprinkle with parsley.
22. Serve over linguine, if desired. Serves 2.

mushrooms, butter, olive oil, salt, ground pepper, flour, shallots, tomatoes, fresh garlic, lemon juice, parsley, marsala wine, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809585 (may not work)