Ingredients:

1 1/2 lb. of bay scallops
2 tsp lemon juice
1/2 tsp. dried based
1/2 tsp rosemary
2 cloves of garlic, minced

2 tsp olive oil
​2 cups sliced mushrooms
1/2 cup sliced onions
1 1/2 cup diced tomatoes 
1 cup chicken broth
​1/4 cup dry white wine

Directions:

In a medium bowl, combine the first six ingredients and set aside.
In a large non-stick frying pan, warm the oil on medium-high for 30 seconds.  Add the onions and sauté about 4 minutes, remove and add the mushrooms let them cook for about two minutes without touching them and then stir for another minute or two.  Return the onions and Add tomatoes, stock and wine:  raise the heat to boil and  reduce liquid by at least a quarter.  Add the scallops and simmer for 5 minutes or until the scallops are cooked through.  Serve over rice or noodles.