Scallops Provencal [0001086]

Ingredients:

1 pound large sea scallops, patted dry
2 tablespoons olive oil
4 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes (gluten-free)
1/4 cup dry white wine (gluten-free)
2 tablespoons fresh parsley, chopped
1 teaspoon dried basil
Salt and black pepper to taste
Lemon wedges for serving (optional)
Instructions:

Season the sea scallops with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat.

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Add the sea scallops to the skillet and sear them for 1-2 minutes on each side, or until they are golden brown and opaque in the center. Remove the scallops from the skillet and set them aside.

In the same skillet, add the diced tomatoes (with their juices), dry white wine, dried basil, and a pinch of salt and black pepper. Stir to combine.

Bring the mixture to a simmer and cook for about 5-7 minutes, allowing it to thicken slightly.

Return the seared scallops to the skillet and simmer for an additional 2-3 minutes to heat them through.

Sprinkle fresh parsley over the top of the Scallops Provencal.

Serve hot, optionally with lemon wedges for a burst of citrus flavor.

Enjoy this delightful and gluten-free Scallops Provencal dish!