1 1/2 pounds large sea scallops (12 scallops), cut in half horizontally
2 teaspoons olive oil
1/3 cup minced shallots or onion
1 2/3 cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic
2 teaspoons tomato paste
1 (14.5-ounce) 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
How to Make It
Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan, and cook 3 minutes on each side or until browned. Remove from pan, set aside, and keep warm.
Reduce heat to medium; add shallots, mushrooms, salt, and pepper to pan, and sauté 3 minutes. 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.
Return scallops to pan, and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice.
Oxmoor House Healthy Eating Collection
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