Scallops Provencale (4 servings)

• 1/4 lb fresh mushroom
• 1 (28 ounce) can italian tomato, seeded, juice reserved
• 1 tablespoon olive oil
• 1 tablespoon butter or margarine
• 4 garlic clove, minced
• 1 lb scallops (bay or sea)
• 2 tablespoons red wine
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• salt
• pepper

Slice mushrooms and set aside. Chop tomatoes. In 12-inch skillet over medium heat, heat butter and olive oil. Add garlic and saute 1 minute. Add scallops and saute 1 minute.
Add mushrooms and cook another minute. Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper. Reduce heat and simmer 5 to 7 minutes.
Serve immediately.
Calories 209; Fat 7.6g; Cholesterol 45mg; Sodium; Potassium 964mg; Carbohydrate 13.0g ; Dietary Fiber 2.8g; Protein 22 g