Scallops On Artichoke Bottoms In Tahini Sauce
Need a gluten free, dairy free, paleolithic, and primal hor d'oeuvre? Scallops On Artichoke Bottoms
Scallops Provencale
Ingredients
- 1⁄4 lb fresh mushrooms
- 1 (28 ounce) can Italian tomatoes, seeded, juice reserved
- 1 tablespoon olive oil
- 1 tablespoon butter or 1 tablespoon margarine
- 4 garlic cloves, minced
- 1 lb scallops (bay or sea)
- 2 tablespoons red wine
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- salt
- pepper
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