Scallops Provencale

• 1 1/2 pounds large sea scallops (approx 12) cut in half horizontally
• 2 teaspoons olive oil
• 1/3 cup minched shallots or onion
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon minced garlic
• 2 teaspoons tomato paste
• 1 (14.5 oz) can diced tomatoes, drained
• 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
• 1/4 cup minced fresh basil or parsley
• 2 teaspoons fresh lemon juice

1. 1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over med high heat. Add scallops to pan and cook 3 minutes on each side or until browned. Remove from pan, set aside and keep warm.
2. 2. Reduce heat to medium, add shallots, salt and pepper to pan and saute for 3 minutes or less. Stir in garlic and tomato paste, cook 1 minute stirring often. Add tomatoes and thyme. Reduce heat to low and simmer 6 minutes, stirring often.
3. 3. Return scallops to pan and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice.

horizontally, olive oil, shallots, salt, freshly ground black pepper, garlic, tomato paste, tomatoes, thyme, fresh basil, lemon juice

Taken from www.epicurious.com/recipes/member/views/scallops-provencale-50078335 (may not work)