Ingredients for Scallops Provencale
- Sea Scallops
- Olive Oil
- 2 cloves garlic, minced
- Tomatoes
- Dried Thyme
- Fresh Basil Leaf
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How to Make Scallops Provencale
- Heat 2 tablespoons of olive oil in a large non-stick skillet over high heat. Once hot (but not smoking), sear scallops in a single layer for 1-2 minutes per side, until golden brown and cooked through.
- Transfer the seared scallops to a small platter, cover loosely to keep warm.
- Add 2 cloves of minced garlic to the skillet and cook over medium heat for 1 minute, or until fragrant and pale golden.
- Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon of fresh thyme leaves, and cook for 1 minute, stirring occasionally.
- Season the tomato mixture with salt and freshly ground black pepper to taste.
- Spoon the tomato-thyme sauce generously over and around the warm scallops.
- Garnish with 1/4 cup of fresh basil leaves and serve immediately. Enjoy with your favorite pasta!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
12g
Carbs
3g
