Skill required: Successful cook
1 pound bay scallops or sea scallops
2 tablespoons lemon juice
1/2 pound fresh mushrooms
2 pounds fresh tomatoes
5 tablespoons olive oil
4 shallots, sliced
4 parsley sprigs, chopped
1 small clove garlic, crushed
1/2 teaspoon salt
Dash white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1. In medium bowl, toss scallops with lemon juice.
2. Wipe mushrooms; slice lengthwise, right through stem, about 1/8 inch thick. Toss with scallops.
3. Scald tomatoes in boiling water; peel; remove seeds; chop pulp coarsely.
4. In 2 tablespoons hot oil in 8-inch skillet with tight-fitting cover, sauté half of shallots and parsley with the garlic just until golden.
5. Add tomato, salt, pepper, thyme and oregano.
6. Cook over low heat, covered 20 minutes, stirring occasionally to bring up tomatoes. Uncover, and cook 5 minutes longer.
7. In 3 tablespoons hot oil in large skillet, sauté remaining shallots and parsley, stirring - about 5 minutes.
8. Add scallops and mushrooms.
9. Cook over high heat, uncovered, 10 minutes, shaking pan and stirring frequently.
10.Stir in tomato mixture. Cook 2 minutes longer.
11.Serve at once. Goes well with rice.
Yield: 4 servings
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