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SCALLOPS PROVENCAL

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 1 1 lb = about 20 to 24 pound sea scallops
  • 1/4 2% cup reduced fat
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons Fleischmann's® Made with Olive Oil Spread-tub, divided
  • 4 4 large = about 2 cups large plum tomatoes, cut into 1/2-inch pieces
  • 2 tablespoons finely chopped fresh basil
  • 1/3 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley, optional
DIRECTIONS

Place scallops, milk, salt and pepper in medium bowl; set aside.

Melt 1 tablespoon of the Fleischmann's in medium skillet over medium heat. Add tomatoes; cook and stir 5 minutes. Stir in basil; remove from heat.

Remove scallops from milk; discard milk. Coat scallops with flour, shaking off excess flour. Melt another tablespoon of the Fleischmann's in large skillet over medium-high heat. Add scallops; cook 3 minutes on each side, or until golden brown. Add tomatoes to scallops; keep warm.

Wipe out medium skillet with paper towels. Heat the remaining tablespoon Fleischmann's in skillet over medium heat. Continue cooking until lightly browned, stirring frequently. Add garlic; stir and remove from heat. Drizzle garlic sauce over scallops. Sprinkle with parsley, if desired.