Cape Cod Scallops with Tomatoes

1 1/4 lb sea scallops
2 Tbsp lemon juice
1/4 tsp rosemary, dried
1 tsp olive oil
1 cup onions, sliced
1 cup chicken stock, defatted
3 Tbsp parsley, fresh minced
1/2 tsp basil, dried
1 garlic clove, minced
2 cups mushrooms, sliced
1 1/2 cups tomatoes, diced

In a medium bowl, combine the scallops, parsley, lemon juice, rosemary and garlic. Set aside.

In a large no-stick frying pan over medium-high heat, warm the oil for 30 seconds. Add the mushrooms and onions, saute for 5 minutes. Add the tomatoes and stock. Bring to a simmer.

Add the scallop mixture to the pan. Simmer for 5 minutes or until cooked through. Using a slotted spoon, remove the scallops and vegetables to a serving bowl and keep warm.

Raise the heat to high and boil the stock until reduced by half, about 5 minutes. Pour over the scallops.

Makes 4 servings
Source: Produce Marketing Association