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Catholic Recipe: Tomato-Mushroom Sauce for Breaded Scallops


  • 1 can (8 ounces) tomato sauce
  • 3 Tablespoons wine vinegar
  • 1/2 teaspoon oregano
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cans (3 or 4 ounces each) sliced or button mushrooms, drained
  • reheated frozen cooked breaded sea scallops
  • Details

  • Yield: 2 cups
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

The frozen food section in your local grocery store has many versions of frozen fish. This is a sauce for frozen breaded scallops.


Combine tomato sauce with rest of ingredients. Marinate 1 hour. Serve with reheated frozen, cooked, breaded sea scallops. Makes about 2 cups.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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