Scallops & Tomatoes over Crusty Bread

Scallops are simmered in a rich burgundy sauce, and are served over crusty slices of toasted bread. Another elegant seafood dish can be served to your dinner guests or prepare for your next special occasion. From Land-O-Lakes Cookbook.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb bay scallop, rinsed and drained
• 8  slices bacon, cut into 1/2in pieces
• 1  tablespoon all-purpose flour
• 1⁄2 teaspoon thyme leaves
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1  teaspoon fresh garlic, minced
• 3  tablespoons tomato paste
• 3  cups tomatoes, cut into 1in " pieces
• 1⁄2 cup pitted ripe olives, halved
• 2  tablespoons dry red wine
• 1⁄4 cup fresh parsley, chopped
• 6  slices  french  crusty bread (diagonally cut)

Directions

1. in 10" skittle cook bacon over med-high heat, stirring occasionally until bacon browns.
2. stir in flour, thyme, pepper, garlic.
3. reduce heat heat to med and cook stirring constantly until smooth and bubbly.
4. stir in tomato paste and remaining ingredients (except wine, parsley and bread).
5. continue cooking stirring occasionally until scallops are white (4 to 5 min ).
6. if desired stir in wine.
7. stir in parsley.
8. toast bread in broiler or oven.
9. serve scallop mixture over toasted bread.