Ingredients

1 1/2 pounds large sea scallops (approx 12) cut in half horizontally

2 teaspoons olive oil

1/3 cup minched shallots or onion

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon minced garlic

2 teaspoons tomato paste

1 (14.5 oz) can diced tomatoes, drained

1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme

1/4 cup minced fresh basil or parsley

2 teaspoons fresh lemon juice

Preparation

  1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over med high heat. Add scallops to pan and cook 3 minutes on each side or until browned. Remove from pan, set aside and keep warm.

  2. Reduce heat to medium, add shallots, salt and pepper to pan and saute for 3 minutes or less. Stir in garlic and tomato paste, cook 1 minute stirring often. Add tomatoes and thyme. Reduce heat to low and simmer 6 minutes, stirring often.

  3. Return scallops to pan and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice.