Scallop Sauce

By ldijoe

1 tablespoon olive oil
4 garlic cloves, minced
2 shallots
4 leaves fresh basil, chopped
2 teaspoons fresh parsley, chopped
1 teaspoon fresh thyme
2 quarts of fresh tomatoes, skinned and chopped (or 2 28-oz. cans of plum tomatoes)
1/2 cup white wine
1 pound mushrooms, quartered
4 tablespoons olive oil
1 teaspoon butter
2 pounds small scallops
1 tablespoon lemon juice
pepper
1 pound linguini, cooked

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 2 shallots
• 4 leaves fresh basil, chopped
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon fresh thyme
• 2 quarts of fresh tomatoes, skinned and chopped (or 2 28-oz. cans of plum tomatoes)
• 1/2 cup white wine
• 1 pound mushrooms, quartered
• 4 tablespoons olive oil
• 1 teaspoon butter
• 2 pounds small scallops
• 1 tablespoon lemon juice
• pepper
• 1 pound linguini, cooked

Preparation

Step 1

In a large pot, heat oil and briefly saute' the garlic and shallots. Add the basil, parsley, thyme, tomatoes and wine. Bring to a boil and simmer for 20 minutes for 20 minutes. Then add mushrooms. In a frying pan, gently saute' the scallops in a little olive oil and butter. Add the lemon juice and pepper. (Cooks in minutes-don't overcook!)

Combine the sauce and scallops and serve immediately over hot pasta, or serve on rice, or even by itself.