1 lb. bay or sea scallops
2 tbsp. lemon juice
1/2 lb. fresh mushrooms
2 lb. fresh tomatoes or 1 (1 lb.) can whole tomatoes, drained
5 tbsp. olive or salad oil
4 shallots, sliced
4 parsley sprigs, chopped
1 sm. clove garlic, crushed
1/2 tsp. salt
Dash of white pepper
1/2 tsp. dried thyme leaves
1/2 tsp. oregano

In medium bowl, toss scallops with lemon juice. Wipe mushrooms; slice lengthwise, right through stem, about 1/8 inch thick. Toss with scallops. If using fresh tomatoes, scald in boiling water; peel; remove seeds; chop pulp coarsely.

In 2 tablespoons hot oil in 8-inch skillet with tight-fitting cover, saute half of shallots and parsley with the garlic just until golden. Add tomato, salt, pepper, thyme, and oregano. Cook over low heat, covered 20 minutes, stirring occasionally to break up tomatoes. Uncover, and cook 5 minutes longer. Add scallops and mushrooms. Cook over high heat, uncovered, 10 minutes, shaking pan and stirring frequently.

Stir in tomato mixture. Cook 2 minutes longer. Serve at once. Nice with rice.

Makes 4 servings.