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Scallops Provencal Recipe

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This recipe for Scallops Provencal, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. olive oil
1 clove garlic, minced
2 c. thinly sliced onion
1 lb bay or sea scallops
2 lg. ripe tomatoes, peeled and chopped
2 Tbsps. chopped fresh parsley
2 oz. black olives, coarsely chopped
1 c. chopped fresh basis

Directions:
Directions:
Combine oil, garlic and onion in 2 qt. micorwaveproof casserole. Microwave on High for 30 secs. If using sea scallops, quarter them. Add scallops and stir to coar. Stir in tomatoes parsley, olives, pepper to taste and 2 Tbs. basil. Coverf with wax paper and microwave on Medium for 3 mins.l Stir. Cover again and microwave on Medium 2 to 4 mins until opaaue and cooked through. Sprinkle with remaining basil before serving.

Number Of Servings:
Number Of Servings:
4

 

 

 

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