Scallops Provencal
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By diabetic live
Published on 01/8/2008
A low carb recipe for scallops provencal.
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
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.