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    Cape Cod Scallops with Tomatoes


    Source of Recipe


    Internet

    List of Ingredients




    1 1/4 lb sea scallops
    2 tbsp lemon juice
    1/4 tsp rosemary, dried
    1 t olive oil
    1 cup onions, sliced
    1 cup chicken stock, defatted
    3 tbsp parsley, fresh minced
    1/2 tsp basil, dried
    1 garlic clove, minced
    2 c mushrooms, sliced
    1 1/2 cups tomatoes, diced

    In a medium bowl, combine the scallops, parsley, lemon juice, rosemary and garlic. Set aside.

    In a large no-stick frying pan over medium-high heat, warm the oil for 30 seconds. Add the mushrooms and onions, sauté for 5 minutes. Add the tomatoes and stock. Bring to a simmer.

    Add the scallop mixture to the pan. Simmer for 5 minutes or until cooked through. Using a slotted spoon, remove the scallops and vegetables to a serving bowl and keep warm.

    Raise the heat to high and boil the stock until reduced by half, about 5 minutes. Pour over the scallops.

    Makes 4 servings

    Recipe




 

 

 


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