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Prep Time: 9 Minutes Cook Time: 19 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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 |
Directions:
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.
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