Scallops Provencale

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I got this recipe from epicurean magazine. It's a delicious way to serve scallops without butter. Perfect when paired with pasta

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Steps

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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.

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

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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.

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

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

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Ingredients

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sea scallops, olive oil, garlic, tomatoes, dried thyme, fresh basil leaf