Scallops Provencale - cooking recipe

Ingredients

1 lb. sea scallops, thawed (if frozen)
2 Tbsp. butter or margarine
1 small onion, finely chopped
1/2 lb. mushrooms, thinly sliced
1 clove garlic, minced or pressed
2 medium tomatoes, peeled and chopped
1/4 c. dry white wine (optional)
2 Tbsp. catsup
1/2 tsp. each: salt and dried tarragon leaves
1/4 tsp. dried rosemary
dash of white pepper
1/4 lb. small cooked shrimp
2 tsp. white wine vinegar
chopped parsley (for garnish)

Preparation

Rinse and pat dry scallops.
Brown scallops lightly in butter in a large frying pan, removing them as they brown and dividing evenly into 4 buttered baking shells or shallow individual casseroles.
In same pan, cook onion and mushrooms until onion is soft and begins to brown.
Mix in garlic, tomatoes, wine, catsup, salt, tarragon, rosemary and pepper.
Bring to boiling.
Cover; reduce heat.
Simmer 15 minutes.
Uncover; reduce heat.
Simmer 15 minutes.
Uncover and cook until thick, about 3 minutes.
Stir in shrimp and vinegar until well combined.
Spoon sauce evenly over scallops.
Bake at 400\u00b0 until sauce bubbles and begins to brown at edges, about 10 minutes.
Sprinkle with chopped parsley.