3 servings (serving size: about 6 scallops and 1/2 cup sauce)
1 pound sea scallops
2 garlic cloves, minced
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large tomatoes, seeded and chopped (about 2 cups)
How to Make It
Rinse scallops; pat dry with paper towels. Set aside.
Combine minced garlic cloves and next 7 ingredients.
Coat scallops with cooking spray. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Cook scallops in batches 2 minutes on each side or until browned. Add tomato mixture and scallops to pan, and cook 1 minute or until thoroughly heated.
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