Herbed Scallops with Tomatoes
Source of Recipe
fooddownunder.com
List of Ingredients
12 oz Scallops
1 tbl Margarine, imitation (or use cooking spray)
3/4 tsp Dried thyme
1/4 tsp Dried rosemary
1/8 tsp Cayenne
1 lrg Onion, cut into thin wedges
1 lrg Tomatoes, cut not thin wedges
1 tbl Fresh lemon juiceRecipe
* Pat the scallops dry with paper towel.
* Cut large ones into 1 inch pieces. In a large skillet, melt the margarine with the thyme, rosemary and pepper over medium-high heat-stirring constantly.
* Add the scallops and onions. Cook and stir about 3 minutes or until scallops are opaque. (If the scallops give up liquid during cooking, remove them, and onions, with a slotted spoon. Cook the liquid over medium heat until most of it has evaporated. Then return the scallops and onions to the skillet.)
* Add the tomatoes and lemon juice. Cook about 1 minute or just until the tomatoes are heated through, stirring occasionally.
|
|
member logon
