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

How to Make It

Step 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.

Step 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.

Step 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

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