Sunday, July 16, 2006

Mediterranean Scallops

For a special touch add a small amount of crumbled feta cheese and olives to the dish, but watch how much you use of these high fat items. Two teaspoons crumbled dried basil and 1 teaspoon crumbled dried oregano can be used instead of the fresh herbs.

  • 1 tablespoon olive oil
  • 4 minced garlic cloves
  • 1/2 cup chopped onions
  • 8 large plum tomatoes, peeled, seeded, and chopped
  • juice and pulp of 2 lemons
  • hot pepper sauce to taste
  • 1 1/2 pounds sea scallops
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh oregano

Heat the oil in a large skillet over medium heat. Saute the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Saute for 2 minutes. Add the remaining ingredients and cook until the scallops are cooked through, about 4 minutes. Serve hot, with pasta and a green salad. Approximate time: 15 minutes.

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