Scallops Provençale

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced drained canned
• 0.3 cup basil fresh minced
• 1 tablespoon garlic minced
• 2 teaspoons juice of lemon fresh
• 1.7 cups mushrooms sliced
• 2 teaspoons olive oil 
• 0.5 teaspoon salt 
• 1.5 pounds sea scallops cut in half horizontally (12 scallops)
• 0.3 cup shallots minced
• 2 teaspoons tomato paste 
• 1.5 teaspoons or dried fresh minced

Equipment

• frying pan
• paper towels

Directions

1. Pat scallops dry with paper towels.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add scallops to pan, and cook 3 minutes on each side or until browned.
4. Remove from pan, set aside, and keep warm.
5. Reduce heat to medium; add shallots, mushrooms, salt, and pepper to pan, and saut 3 minutes. Stir in garlic and tomato paste; cook 1 minute, stirring often.
6. Add tomatoes and thyme. Reduce heat to low, and simmer 6 minutes, stirring often.
7. Return scallops to pan, and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice.