Friday, August 15, 2008

Mediterranean Scallops

You’ll Need
  • 1 tbsp olive oil
  • 4 minced clove garlic
  • 1/2 cup onion, chopped
  • 8 large plum tomatoes, peeled/seeded/chopped
  • juice from 2 lemons
  • hot sauce to taste
  • 1 1/2 lbs sea scallops
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh oregano, minced

In a large skillet heat the oil over medium heat.
Saute the garlic and onion until soft.
Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce.
Saute for 2 minutes.
Add the remaining ingredients:
Cook until the scallops are cooked through, about 4 minutes.
Serve hot.

SUBSTITUTION TIP: 2 teaspoons crumbled dried basil and 1 teaspoon crumbled dried oregano can be used instead of the fresh herbs.

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