No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (314g) Recipe makes 2 servings |
||
| Calories 366 | ||
| Calories from Fat 169 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 370mg | 15% | |
| Potassium 915mg | 26% | |
| Total Carbohydrate 9.1g | 3% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.7g | ||
| Protein 39.0g | 78% | |
Ingredients
- 1 lb large sea scallops, patted dry
- 2 1/2 tablespoons olive oil
- 2 cloves garlic, sliced thin
- 1 tomato, diced
- 1/8 teaspoon dried thyme, crumbled
- 1/4 cup shredded fresh basil leaf
Directions
1
In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.2
Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.3
Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.4
Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.5
Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Scallops Provencale recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Chef #698203
On Dec 21, 2007
Great recipe and so easy to make! I've seared scallops just about 1 minute and after adding tomatoes and thyme I've put the scallops back in the pot and cooked it for another minute - still a brilliant dish with pasta in my case - fettuccine. Thanks for sharing.
From: miss_rodrigun
On Dec 3, 2007
Extremely simple and easy but very delicious recipe. The ingredients speak for themselves in this one and all you have to do is put them together. I love recipes like this! Short and to the point. 
From: Miss Annie
On Aug 5, 2005
This is a wonderful recipe. I used sea scallps, thawed in milk, then drained. The simple ingredients enhanced the lovely scallops. I served over angel hair pasta. Thanks for sharing this lovely recipe. Definately a 5* recipe.
From: Just Call Me Martha
On Apr 18, 2003
This is a great recipe! I forgot the thyme and used half scallops and half shrimp because that's what I had on hand. The fresh basil really makes this dish. I served it over linguine noodles with a little sqeeze of lemon. Very good. Since this is so easy and we usually have the ingredients on hand, I can see making this quite often. Thanks.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved