1 lb. fresh bay scallops
3 tbsp. lemon juice
1/2 lb. fresh mushrooms, sliced
1/2 c. sliced green onions
2 cloves garlic, minced
3 tbsp. olive oil
2 med. tomatoes, peeled & coarsely chopped
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. dried whole oregano
1/4 tsp. pepper

Toss scallops in lemon juice; set aside. Saute mushrooms, green onions, garlic, and scallops in hot oil in a large skillet until scallops are almost done. Stir in remaining ingredients and saute until scallops are done. Serve with a slotted spoon. Yield: 4 servings.

MICROWAVE DIRECTIONS: Toss scallops and lemon juice in a shallow 2- quart casserole. Stir in mushrooms, green onions, garlic and oil. Cover with heavy-duty plastic wrap; microwave at High for 4 to 5 minutes or until scallops are almost done, stirring once. Stir in remaining ingredients. Cover and microwave at High for 1 minute. Let stand 3 minutes. Serve scallops with a slotted spoon.