Ingredients
1-3/4 cups sliced fresh mushrooms1 garlic clove, minced3 tablespoons canola oil, divided1 can (14-1/2 ounces) diced tomatoes, drained1-1/2 teaspoons dried oregano1 teaspoon sugar1 teaspoon dried thymeSalt and pepper to taste1/2 pound lump crabmeat or imitation crabmeat1/2 pound bay scallops1/2 pound uncooked small shrimp, peeled and deveined1 cup cooked long grain rice3/4 cup shredded Parmesan cheese
Preparation
Preheat oven to 350°. In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil, 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper.
Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab.
Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp turn pink and scallops are opaque.
Divide rice among 4 individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake until heated through and cheese is melted, about 10 minutes.
