1 (20 oz.) can Vege-Scallops
1/4 c. flour
1/2 tsp. salt
1/4 tsp. sweet basil
1/4 c. salad oil
1/2 c. minced onions
1 (16 oz.) can whole tomatoes, chopped
1 c. canned or fresh sliced mushrooms
1 tsp. sugar
Hot fluffy rice

Drain Vege-Scallops and pat dry; roll lightly in flour seasoned with salt and sweet basil. Brown quickly in hot salad oil. Remove and place in greased 2 quart casserole dish.

Saute onions in same skillet and place in casserole dish along with mushrooms, tomatoes, sugar, salt and sweet basil. Bake covered at 350 degrees for 1 hour. Serve with rice. Serves 5-6.