Scallops Provencale
Serve over angel hair pasta with a green salad if desired.

Servings: 2

• 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.

Per Serving: 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.

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