Scallops Provencale

Name: Scallops Provencale
Ingredients: 1 1/2 pounds large sea scallops (approx 12) cut in half horizontally; 2 teaspoons olive oil; 1/3 cup minched shallots or onion; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon minced garlic; 2 teaspoons tomato paste; 1 (14.5 oz) can diced tomatoes, drained; 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme; 1/4 cup minced fresh basil or parsley; 2 teaspoons fresh lemon juice

11 ingredients

1 steps

Ingredients

1 1/2 pounds large sea scallops (approx 12) cut in half horizontally
2 teaspoons olive oil
1/3 cup minched shallots or onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic
2 teaspoons tomato paste
1 (14.5 oz) can diced tomatoes, drained
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/4 cup minced fresh basil or parsley
2 teaspoons fresh lemon juice

Directions

1

{"0":"1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over med high heat. Add scallops to pan and cook 3 minutes on each side or until browned. Remove from pan, set aside and keep warm.","2":"2. Reduce heat to medium, add shallots, salt and pepper to pan and saute for 3 minutes or less. Stir in garlic and tomato paste, cook 1 minute stirring often. Add tomatoes and thyme. Reduce heat to low and simmer 6 minutes, stirring often.","4":"3. Return scallops to pan and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice."}