Scallops Provencale - cooking recipe

Ingredients

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

Preparation

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