Scallops Provencal

1. 1

   COMBINE OIL, GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF CASSEROLE.

2. 2

   MICROWAVE ON HIGH 30 SECONDS.

3. 3

   IF USING SEA SCALLOPS QUARTER THEM.

4. 4

   ADD SCALLOPS TO CASSEROLE AND STIR TO COAT.

5. 5

   STIR IN TOMATOES, MUSHROOMS, PARSLEY, OLIVES, PEPPER TO TASTE AND TWO TABLESPOONS BASI COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES, STIR.

6. 6

   COVER AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE AND COOKED THROUGH.

7. 7

   TO SERVE, SPOON INTO INDIVIDUAL SERVING BOWLS AND SPRINKLE WITH REMAINING BASIL, MAKES FOUR SERVINGS.

No additional tips available.