Ingredients

Instructions

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