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- Scallops Provencal
Scallops Provencal
- By diabetic live
- Published 01/8/2008
- Low Carb Meals
- Unrated
diabetic live
diabetic live is a web portal designed for Diabetes education. We offer many resources on the disease as well as product reviews. We are located in Arlington, VA, just outside of Washington, DC.
diabetic live was founded in 2006 by Christopher Berry. Christopher is a 33 year old Diabetic who has had Diabetes since 1978.
In 2008, diabetic live was re-launched with a new image and more content. We are working hard to make diabetic live the largest and most visited diabetes resource online.
Ingredients
2 teaspoons olive oil
1 pound sea scallops
1/2 cup thinly sliced onion, separated into rings
1 garlic clove, minced
1 cup diced regular or plum tomatoes
1/4 cup chopped ripe olives
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Instructions
1. Heat olive oil in a large nonstick skillet over medium to high heat.
2. Add scallops, and saute 4 minutes or until done.
3. Remove scallops from skillet with a slotted spoon; set aside, and keep warm.
4. Add onion rings and garlic to skillet, and saute for 1 1/2 minutes.
5. Add tomato and remaining ingredients and saute 2 minutes or until tender. Spoon sauce over scallops.
2 teaspoons olive oil
1 pound sea scallops
1/2 cup thinly sliced onion, separated into rings
1 garlic clove, minced
1 cup diced regular or plum tomatoes
1/4 cup chopped ripe olives
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Instructions
2. Add scallops, and saute 4 minutes or until done.
3. Remove scallops from skillet with a slotted spoon; set aside, and keep warm.
4. Add onion rings and garlic to skillet, and saute for 1 1/2 minutes.
5. Add tomato and remaining ingredients and saute 2 minutes or until tender. Spoon sauce over scallops.
