Mediterranean-Herbed Scallops

• 1 lb. sea scallops, well dried
• 1/4 tsp. each salt and pepper, divided
• 2 Tbsp. butter
• 2 plum tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 1/2 cup fat-free reduced-sodium chicken broth
• 10 pitted Kalamata olives, sliced
• 2 Tbsp. chopped fresh chives, divided
• 1 Tbsp. chopped fresh mint
• 1 Tbsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 1/3 cup ATHENOS Traditional Crumbled Feta Cheese
• 4 cups hot cooked fusilli pasta

1. Sprinkle scallops with pepper and 1/8 tsp.
2. salt.
3. Melt butter in large nonstick skillet on medium-high heat.
4. Add single layer of scallops; cook 2 to 3 min.
5. on each side or just until firm and browned on both sides.
6. Remove from heat; cover to keep warm.
7. Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min.
8. Stir in wine, broth and olives; simmer 2 min.
9. or until liquid is reduced by half.
10. Stir in 1 Tbsp.
11. each chives, mint and lime juice.
12. Add scallops; stir.
13. Simmer on low heat 1 min.
14. or until heated through.
15. Add pasta; toss to coat.
16. Transfer to bowl; top with cheese and remaining chives.

sea scallops, salt, butter, tomatoes, clove garlic, white wine, chicken broth, olives, fresh chives, fresh mint, lime juice, feta cheese, pasta

Taken from www.kraftrecipes.com/recipes/mediterranean-herbed-scallops-121849.aspx (may not work)