SCALLOPS WITH TOMATOES AND BASIL
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.
Love this! Make sure you dry the scallops, makes a better sear.
I served over couscous.