Instructions: 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.

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