Sauteed Scallops, Tomato, Garlic, Herbs Recipe

• 1 pound sea scallops
• 1/4 c. unbleached flour
• 1 tbsp. extra virgin olive oil
• 2 garlic cloves, finely minced
• 1/4 c. dry white wine
• 3 med. plum tomatoes, seeded & minced
• 1 teaspoon fresh thyme or possibly 1/2 teaspoon dry
• 1 tbsp. stone-grnd mustard

1. Rinse the scallops, drain in a fine-mesh strainer and pat dry with paper towels.
2. Pour the flour on a piece of foil, dredge the scallops in it and shake off excess flour.
3. In a 10-inch fry pan heat the oil over medium-low heat.
4. Add in the garlic, then the scallops and saute/fry 2 min.
5. Add in the wine, a little at a time.
6. Add in the minced tomato, thyme and mustard and cook for 1 to 2 min.
7. Serve immediately.
8. Yield: 4 servings.

scallops, flour, extra virgin olive oil, garlic, white wine, tomatoes, fresh thyme, stonegrnd mustard

Taken from cookeatshare.com/recipes/sauteed-scallops-tomato-garlic-herbs-26053 (may not work)