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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Scallops add interest to this mild tomato-based stovetop supper from Stephany Gocobachi of Novato, California. Try serving the saucy mixture over rice or angel hair pasta...and garnish with cilantro if you like, suggests Stephany. Ingredients:
1 small onion, chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
3/4 pound sea scallops, halved |
2 medium plum tomatoes, chopped |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
hot cooked pasta or rice, optional |
Directions:
1. In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir 1-2 minutes longer or until heated through.
2. Stir in lemon juice, salt and pepper. Serve over pasta or rice if desired. Yield: 2 servings.
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