Serve over angel hair pasta with a green
salad if desired.
1 pound large
sea scallops, patted dry
1 tablespoon olive oil
2 cloves garlic, sliced thin
1 tomato, diced
1/8 teaspoon dried thyme, crumbled
1/4 cup shredded fresh basil leaves
In a non-stick skillet
large enough to hold the scallops in one layer heat 2 teaspoons 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 teaspoon 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.
265 Calories; 8g Fat (29.9% calories from fat); 1g Saturated Fat; 38g
Protein; 6g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 366mg
Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010