3 tbsp. butter
8 med. mushrooms, sliced
1 lg. tomato, peeled, seeded, chopped
2 garlic cloves, minced
3 shallots, minced
1 tbsp. chopped parsley
1/2 tsp. thyme
2 tbsp. vermouth
Salt and pepper
1 lb. scallops (Bay)
1/2 c. flour
4 tbsp. olive oil
Chopped parsley for garnish

Heat butter, saute mushrooms 1-2 minutes. Add next 6 ingredients. Simmer 5 minutes. Season to taste. Dredge scallops in flour, saute in heated olive oil quickly over high heat until golden. Serving suggestions.

1. Divide in 6 portions, spooning sauce over each.

2. Or serve in one large dish.

3. May be served immediately, garnished with parsley, or refrigerated and reheated in a 350 degree oven for 15 minutes.

4. Can be appetizer or main course. Serves 6.