1 lb. bay or sea scallops
2 tbsp. fresh lemon juice
1/2 lb. fresh mushrooms
2 lbs. fresh tomatoes
5 tbsp. olive oil
1 med. onion, sliced
4-6 sprigs parsley, chopped
2 cloves garlic, crushed
1/2 tsp. salt
Dash pepper
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. fresh oregano or 1/2 tsp. dried

In medium bowl toss scallions with lemon juice. Slice fresh mushrooms, lengthwise, through stem, toss with scallops. Peel fresh tomatoes, remove seeds, chop pulp coarsely. Saute 1/2 onion, garlic in 2 tablespoons hot oil in skillet. Then add parsley, tomatoes, salt, pepper, thyme and oregano. Cover and cook over low heat about 15 minutes. Uncover and cook 5 minutes longer. In 3 tablespoons oil, in another skillet, saute remaining onion. Add scallops and mushrooms and cook over medium to high heat, uncovered, for 10 minutes. Stir in tomato mixture, cook 2 minutes longer. Serve with rice.