Scallops Provencal

• 1 tablespoon olive oil
• 1 medium to large zucchini, diced
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, finely chopped
• 1/4 teaspoon dried thyme, crumbled
• Pepper to taste
• 1 pound bay or sea scallops, rinsed and patted dry
• 10 to 12 cherry tomatoes, halved
• 1/3 cup dry white wine (regular or nonalcoholic)

1. In a 12-inch skillet or a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the zucchini, garlic, thyme, and pepper for 5 to 8 minutes, or until the zucchini is tender-crisp, stirring occasionally.
3. Gently stir the scallops, tomatoes, and wine into the zucchini mixture.
4. Cook for 3 to 4 minutes for bay scallops or 4 to 5 minutes for sea scallops, or until the scallops have turned white and the zucchini is tender, stirring occasionally.
5. (Per Serving)
6. Calories: 161
7. Total Fat: 4.5g
8. Saturated: 0.5g
9. Trans: 0.0g
10. Polyunsaturated: 0.5g
11. Monounsaturated: 2.5g
12. Cholesterol: 37mg
13. Sodium: 192mg
14. Carbohydrates: 7g
15. Fiber: 1g
16. Sugars: 2g
17. Protein: 20g
18. Dietary Exchanges
19. 1 Vegetable
20. 3 Lean Meat

olive oil, zucchini, garlic, thyme, pepper, cherry tomatoes, white wine

Taken from www.epicurious.com/recipes/food/views/scallops-provencal-375698 (may not work)