Coquille St. Jacques à la provençale

To serve 4.

12 large sea scallops
1 Tbsp of olive oil
3 large tomatoes, peeled, cored and chopped
1/2 cup of fresh basil leaves, minced
pinch of thyme
1 large clove of garlic
salt and freshly ground pepper 

  • In a heavy skillet cook the tomatoes until just tender. Add the garlic, basil and thyme.
  • Cook gently to blend in the flavors. Season with salt and pepper.
  • Keep warm while cooking the scallops.
  • In a large skillet over medium-high heat, heat the olive oil until hot but not sizzling.
  • Pull out and discard the small muscle attached to some of the scallops.
  • Add the scallops.
  • Cook until almost opaque all the way through, about 3 minutes on each side.
  • Season the scallops with salt and pepper.
  • Place 3 scallops on each of 4 warmed dinner plates. Cover with the tomato mixture.
  • Serve right away.