0 recipes from contoocook and beyond


l lbs.large sea scallops, patted dry
2-l/2 tbsps. olive oil
2 garlic cloves thinly sliced
l tomato, diced
l/8 tsp. dried thyme, crumbled
l/4 cup shredded fresh basil leaves

In a non-stick skillet large enough to hold the scallops in one
layer, heat l tbsps. of the oil over high heat until it is hot but
not smoking. In the oil sear the scallops for l to 2 mins. on each
side or until they are golden brown and just cooked through. Trans-
fer scallops with slotted spoon to small platter & keep warm
covdred loosely. Add the remaining l-l/2 tbsps. oil to skillet and
cook the garlic over mod. heat, stirring, until it is pale golden.
Add the tomato & the thyme & cook the mixture stirring for l min.
Season tomato mixture with s&p, spoon it over and around the
scallops & sprinkle scallops with the basil.
Serves 2.

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