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Recipes - Scallops Provencale

Recipe Name

Scallops Provencale

Submitted by

dbcarlson

Recipe Description

Serve this dish over multi-grain or whole wheat pasta.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	25	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



1/3	cup	chicken broth, low sodium, and fat free
1 1/2	tablespoon	olive oil
1	large	Onion, sliced
1	medium (approx 2-3/4" long, 2-1/2" dia)	Red pepper thinly sliced
1	medium (approx 2-3/4" long, 2-1/2" dia)	green peppers, thinly sliced
12	small	Mushrooms, sliced
1	medium	zucchini sliced
1/2	teaspoon	black pepper
1	tablespoon	basil, dried
16	ounces	scallops, bay
1	tablespoon	fresh lemon juice
3	clove	garlic minced

Steps

Sequence	Step

1	In a large deep skillet, warm the oil over high heat. Stir in the onions, bell peppers and garlic, and saute, stirring often for 5 minutes or until vegetables begin to soften.
2	Stir in the scallops, zucchini, and saute, tossing frequently, for 4 to 6 minutes or until the vegetables are crisp-tender and the scallops are just cooked through. Add the broth , lemon juice , black pepper and salt, and bring just to a boil, stirring. Sprinkle with dried basil and mix.
3	Serve over cooked multi-grain or whole wheat pasta

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