Scallops & Tomatoes over Crusty Bread

• 1 lb bay scallop, rinsed and drained
• 8 slices bacon, cut into 1/2in pieces
• 1 tablespoon all-purpose flour
• 12 teaspoon thyme leaves
• 12 teaspoon fresh coarse ground black pepper
• 1 teaspoon fresh garlic, minced
• 3 tablespoons tomato paste
• 3 cups tomatoes, cut into 1in " pieces
• 12 cup pitted ripe olives, halved
• 2 tablespoons dry red wine
• 14 cup fresh parsley, chopped
• 6 slices french crusty bread (diagonally cut)

1. in 10" skittle cook bacon over med-high heat, stirring occasionally until bacon browns.
2. stir in flour, thyme, pepper, garlic.
3. reduce heat heat to med and cook stirring constantly until smooth and bubbly.
4. stir in tomato paste and remaining ingredients (except wine, parsley and bread).
5. continue cooking stirring occasionally until scallops are white (4 to 5 min ).
6. if desired stir in wine.
7. stir in parsley.
8. toast bread in broiler or oven.
9. serve scallop mixture over toasted bread.

bay scallop, bacon, flour, thyme, fresh coarse ground black pepper, fresh garlic, tomato paste, tomatoes, olives, red wine, fresh parsley, crusty bread

Taken from www.food.com/recipe/scallops-tomatoes-over-crusty-bread-369462 (may not work)