Recipe by Meghan
I got this recipe from Epicurean magazine. It's a delicious way to serve scallops without butter. Perfect when paired with pasta
Top Review by 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.
- 1 lb large sea scallops, patted dry
- 2 1⁄2 tablespoons olive oil
- 2 cloves garlic, sliced thin
- 1 tomatoes, diced
- 1⁄8 teaspoon dried thyme, crumbled
- 1⁄4 cup shredded fresh basil leaf
Directions See How It's Made
- 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.
- Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
- 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.
- Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
- Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.