Scallops Provencale

1. 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. 2

   Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.

3. 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. 4

   Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.

5. 5

   Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.