“Surely you will enjoy this delectable dish!”

INGREDIENTS      

1 pound large sea scallops, patted dry
1 tablespoon olive oil
2 cloves garlic, sliced thin
1 tomato, diced
1/8 tsp. dried thyme, crumbled
1/4 cup shredded fresh basil leaves

DIRECTIONS

• In a non-stick skillet large enough to hold the scallops in one layer, heat the 2 teaspoons of the oil over high heat until it is hot but not smoking.
• Sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
• Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
• Add the remaining 1 teaspoon oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
• Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
• Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle scallops provencale with the basil.