Ingredients
1 tablespoon of minced garlic
2 tablespoons of olive oil
12 oz large stuffing mushrooms, thickly sliced
1 pound of Bay scallops (frozen/thawed are ok, fresh is better)
3 garden tomatoes, chopped (or 1 can of diced tomatoes, with juice)
3 tablespoons of fresh, chopped oregano, (or 2 tablespoon, dry)
3 tablespoons of fresh, chopped basil, (or 2 tablespoon, dry)
½ cup of grated Parmesan cheese
3 tablespoons of unsalted butter
Preparation
In a large cast iron skillet over medium heat, sauté the garlic in the oil 3 minutes, until soft. Add the mushrooms and sauté just a couple of minutes until just tender. Add the scallops and sauté until just cooked through, about 8-10 minutes. Add the tomatoes, oregano and basil, and bring to a simmer. Add the cheese and stir. Remove from heat and stir in the butter.
Serve with pasta or over rice.
