Scallops Provencale

Scallops Provençale

adapted from Gourmet June 1991

I find it challenging to get a good sear on previously frozen scallops. I pat as much liquid as possible out of them but they still take longer to get a sear.  Make sure there is enough room in the pan to allow the excess water to evaporate without steaming the scallops.

Scallops Provençale served with Mashed Butternut Squash with Caramelized Onions

Makes 2 servings                            0 WW Blue Points / serving

1 lb. bay or sea scallops, patted dry

Cooking spray

2 garlic cloves, thinly sliced

1 tomato, seeded and diced

1/2 tsp fresh thyme

1 Tbsp. shredded basil leaves

1. In a pan coated with cooking spray, cook the scallops over high heat until golden and cooked through. The time will depend on the size of your scallops. Make sure the scallops are not packed too closely together or they will steam instead of sear. Cook in 2 batches if needed.
2. Transfer the scallops to a platter and keep warm.
3. Coat the pan again with cooking spray.
4. Add the garlic slices and cook until lightly browned.
5. Add the tomatoes and thyme and cook stirring for about 1 minute or until heated through.
6. Serve the scallops over the tomato mixture and sprinkle with the basil.

Enjoy!