Scallops Provencale

Meghan's Note:

I got this recipe from Epicurean magazine. It's a delicious way to serve scallops without butter. Perfect when paired with pasta

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

• 1 lb large sea scallops , patted dry
• 2 ½ tablespoons olive oil
• 2 cloves garlic , sliced thin
• 1 tomato , diced
• 1⁄8; teaspoon dried thyme , crumbled
• ¼ cup shredded fresh basil leaf

Directions:

1. In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
2. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
3. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
4. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
5. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.

Reviews

[Just Call Me Martha]

This is a great recipe! I forgot the thyme and used half scallops and half shrimp because that's what I had on hand. The fresh basil really makes this dish. I served it over linguine noodles with a little sqeeze of lemon. Very good. Since this is so easy and we usually have the ingredients on hand, I can see making this quite often. Thanks.

[Chef #338523]

Great and EASY recipe! When I prepared this, I deglazed the pan with about 1/3 c white wine after the garlic was brown. I also substituted fresh thyme for the dried. My husband was totally impressed with the taste and presentation over angel hair pasta. Thanks!

[Chef #196107]

Beautiful for dinner in my restaurants , just add pasta with a thin sauce, new york strip and a glass of Merlot. Larry Schroeder Chef Abbotsford B.C. Canada