2 tablespoon lemon juice (preferably fresh squeezed)
1/2 lb fresh mushrooms
2 lb fresh ripe tomatoes or 1 can (1 lb) whole tomatoes (drained)
Water
5 tablespoons olive or vegetable oil
1 small clove garlic (crushed)
4 shallots (sliced)
4 parsley sprigs (chopped)
1/2 teaspoon salt
Dash white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Put scallops and lemon juice in a medium-sized bowl. Toss with a wooden spoon and set aside. Using a damp paper towel, wipe mushrooms to remove any dirt. Slice mushrooms, right through the stem, about 1/8-inch thick. Add to scallops and toss again.
If using fresh tomatoes: Bring 6 cups water to a boil in a medium-sized saucepan. Add tomatoes to boiling water, a few at a time, and blanch for 15 to 20 seconds. Using a large slotted spoon, remove tomatoes from water and plunge into ice water.
When tomatoes are cool enough to handle, use a small sharp knife to peel off skin and cut out cores. Cut tomatoes in half crosswise and squeeze each half to remove seeds. Discard skins, cores and seeds. Using a French chef's knife, chop tomatoes coarsely.
Put 2 tablespoons of the oil in an 8-inch skillet. Heat over moderately high heat. When oil is very hot, add garlic and half of the shallots and half of the parsley. Cook, stirring constantly with a wooden spoon, until the garlic is golden brown.
Add tomatoes, salt, pepper, thyme and oregano. (If using canned tomatoes, break them up with the backof a wooden spoon.) Cover skillet; reduce heat to low and simmer 20 minutes, stirring occasionally. Uncover skillet and cook sauce 5 minutes longer.
Heat remaining oil in a large skillet. When very hot, add remaining shallots and parsley; saute 5 minutes. Using a slotted spoon, add scallops and mushrooms and cook over high heat 10 minutes, stirring frequently. Stir in tomato sauce; cook 2 minutes and serve. Makes 4 servings.
Note: This is not exactly a vintage recipe but it is one I have had since the early 1980s.
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