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Scallops Provençale

Prep time 9 mins
Cook time 19 mins
Yield 4 servings (serving size: 6 scallop halves and 1/2 cup sauce)

Ingredients

  • 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

Nutrition Information

  • calories 212
  • fat 4.2 g
  • satfat 0.5 g
  • protein 30.3 g
  • carbohydrate 11.5 g
  • cholesterol 56 mg
  • iron 1.4 mg
  • sodium 656 mg
  • caloriesfromfat 18 %
  • fiber 1.9 g
  • calcium 65 mg

How to Make It

  1. 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.

  2. 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.

  3. 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