Scallops Provencal

• 1 tablespoon olive oil
• 2 tablespoons parsley leaves chopped, fresh
• 1 CLOVE garlic minced
• 2 ounces black olives chopped
• 1 pound scallops bay or sea
• 1 DASH black pepper freshly ground
• 2 LARGE tomatoes peeled, and coarsley chopped
• 1/2 cup scallions, spring or green onions thinly sliced
• 1/2 pound mushrooms thinly sliced

1. COMBINE OIL, GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF CASSEROLE.
2. MICROWAVE ON HIGH 30 SECONDS.
3. IF USING SEA SCALLOPS QUARTER THEM.
4. ADD SCALLOPS TO CASSEROLE AND STIR TO COAT.
5. STIR IN TOMATOES, MUSHROOMS, PARSLEY, OLIVES, PEPPER TO TASTE AND TWO TABLESPOONS BASI COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES, STIR.
6. COVER AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE AND COOKED THROUGH.
7. TO SERVE, SPOON INTO INDIVIDUAL SERVING BOWLS AND SPRINKLE WITH REMAINING BASIL, MAKES FOUR SERVINGS.

olive oil, parsley, clove garlic, black olives, black pepper, tomatoes, scallions, mushrooms

Taken from recipeland.com/recipe/v/scallops-provencal-43934 (may not work)