Dust scallops with flour and salt and pepper. saute scallops in 6 Tablespoons of the olive oil and 2 Tablespoons of the butter for 3 to 4 minutes. Transfer to a bowl. Add remaining oil and butter and cook onion for 1 minute. Add mushrooms, thyme, basil and cook 2 or 3 minutes. Add wine and reduce by half. Add tomatoes and juice from scallops and cook until mixture is thick. Stir in scallops and garlic and heat thoroughly. Add parsley, lemon juice and salt and pepper to taste. Yield: 8 servings. ELLEN GOLDEN (MRS. LEX) From
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 146 (43%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 85.8mg||26 %|
|Sodium 413.5mg||14 %|
|Potassium 618.9mg||16 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15.9g|
|Protein 29.1g||42 %|
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Calories per serving: 342
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