Sally's Recipe Of The Week:

 

Sally's Recipe of the Week: Scallops with Tomato and Basil Sauce

Sally's Recipe of the Week: Scallops with Tomato and Basil Sauce
SCALLOPS WITH TOMATOES AND BASIL
RecipeLink.com
Serves 2
 
8 to 12 large sea scallops halved crosswise
salt and freshly ground black pepper (to taste)
3 tablespoons margarine, divided use
2 tomatoes peeled seeded and chopped
2 tablespoons chopped fresh (or 2 teaspoons dried basil leaves)
 
 
Dry scallops with paper towels; season with salt and pepper.
 
Heat 2 tablespoons margarine in large nonstick skillet over medium high heat. Arrange half the scallops in a single layer in skillet; cook for 1 to 2 minutes on each side or just until cooked. Transfer scallops to a platter; keep warm. Repeat with remaining scallops; remove to serving platter.
 
Melt remaining margarine in same skillet over medium high heat. Add tomatoes and basil; heat through. Spoon tomato mixture over the scallops; serve immediately.
 
Sally’s Notes:
Love this! Make sure you dry the scallops, makes a better sear.
I served over couscous.
 
 

More Articles