1 T. olive oil
4 minced clove garlic
1/2 C. onion, chopped
8 large plum tomatoes, peeled/seeded/chopped
juice from 2 lemons
hot sauce to taste
1 1/2 lbs sea scallops
2 T. fresh basil, minced
1 T. fresh oregano, minced

Heat the oil in a large skillet over medium heat. Sauté the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Sauté for 2 minutes. Add the remaining ingredients and cook until the scallops are cooked through, about 4 minutes. Serve hot; tasty over pasta or rice.

Servings: 6
Serving Size: About 4oz. Scallops, and 1/6 Tomato mixture
Calories: 143
Fat: 3.6g
Fiber: 1g

Note: The lemon was too over-powering in this recipe, IMO. Next time I will try ONE lemon instead of 2. And oh, yea, I won’t throw in any lemon zest (which I did for color at the end) next time either. 😉

Because scallops get rubbery when overcooked, this recipe doesn’t save and re-heat well at all. The scallops are rather nasty texture the following day.