2 teaspoons olive oil
1 pound sea scallops
1/2 cup thinly sliced onion, separated into rings
1 garlic clove, minced
1 cup diced regular or plum tomatoes
1/4 cup chopped ripe olives
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and saute 4 minutes or until done. Remove scallops from skillet with a slotted spoon; set aside, and keep warm. Add onion rings and garlic to skillet, and saute for 1-2 minutes. Add tomato and remaining ingredients and saute 2 minutes or until tender. Spoon sauce over scallops.
Yield: Serves 4
Per serving: Calories 149; Fat 4.2 gms; Saturated fat 0.5 gms; Cholesterol 37.4 mg; Sodium 328 mg; Carbohydrate 7.6 gms; Dietary fiber 1.2 gm; Sugar 2.7 gms; Protein 20 gms. This recipe is 25% fat.