Naturally sweet scallops and pungent fresh herbs make this an impressive dish that takes just 10 minutes to cook. Try serving the scallops and broth over hot basmati rice or pasta.
Oxmoor House OCTOBER 2006
1. Rinse scallops; pat dry with paper towels. Set aside.
2. Combine minced garlic cloves and next 7 ingredients.
3. 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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