Scallops with Tomato-Herb Broth

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons basil fresh chopped
• 2 teaspoons flat-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 2 teaspoons oregano fresh chopped
• 0.3 teaspoon salt 
• 1 pound sea scallops 
• 2 cups tomatoes seeded chopped

Equipment

• frying pan
• paper towels

Directions

1. Rinse scallops; pat dry with paper towels. Set aside.
2. Combine minced garlic cloves and next 7 ingredients.
3. Coat scallops with cooking spray.
4. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Cook scallops in batches 2 minutes on each side or until browned.
5. Add tomato mixture and scallops to pan, and cook 1 minute or until thoroughly heated.