Scallops In Fresh Tomato Sauce - cooking recipe

Ingredients

1 lb. bay or sea scallops
2 Tbsp. lemon juice
1/2 lb. fresh mushrooms
2 lb. fresh tomatoes or 1 can (1 lb.) whole tomatoes, drained
5 Tbsp. olive or salad oil
4 shallots
4 parsley sprigs, chopped
1 small clove garlic, crushed
1/2 tsp. salt
dash of white pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves

Preparation

In medium bowl, toss scallops with lemon juice.
Wipe mushrooms; slice lengthwise, right through stem, about 1/8-inch thick.
Toss with scallops.
If using fresh tomatoes, scald in boiling water; peel; remove seeds; cup pulp coarsely.
In 2 tablespoons hot oil in 8-inch skillet with tight fitting cover, saute half of shallots and parsley with the garlic just until golden.
Add tomato, salt, pepper, thyme and oregano.
Cook, over low heat, covered, 20 minutes, stirring occasionally to break up tomatoes.
Uncover and cook 5 minutes longer.
In 3 tablespoons hot oil in large skillet, saute remaining shallots and parsley, stirring about 5 minutes.
Add scallops and mushrooms.
Cook over high heat, uncovered, 10 minutes, shaking pan and stirring frequently.
Stir in tomato mixture.
Cook 2 minutes longer.
Serve at once.
Nice with rice.
Makes 4 servings.