Hello Everyone,

Tonight we will be dining light again with Scallops Provencale, Zucchini and Carrots Julienne, Sliced Fresh Tomatoes with Lemon Vinaigrette Dressing, Rice Pilaf, Ginger-Almond Iced Tea and Fresh Cantaloupe.

SCALLOPS PROVENCALE

1/4 c. olive oil, plus oil for greasing the baking pan
1 1/2 lbs. Bay Scallops
1/4 c. minced onion
1 large garlic clove, minced
1/4 c. quartered black olives
1 1/4 c. diced, peeled tomatoes
1/2 t. thyme
pinch of rosemary
1 T. parsley
salt andpepper to taste

Preheat ovean to 375. Brush baking pan ovear the bottom and sides with olive oil and arrange scallops in a single layer.

Heat 1/4 c. oil in pan and saute onion and garlic over med. heat for 5 mts. Add remaining ingredients and bring to a boil. Spoon sauce over scallops, cover, and bake 15 mts.

ZUCCHINI AND CARROTS JULIENNE

3 T. butter
1 small onion, chopped
2 med. zucchini, washed and julienned
2 carrots, washed, scraped and julienned
1/4 c. chicken broth
1 t. lemon juice
salt and pepper to taste
1 T. parsley

Melt butter and saute onions for 4 mts. Do not brown. Add remaining ingredients except parsley. Stir, cover and simmer for 5 mts. Uncover, toss gently and if not done, cook another 3-4 mts. till veggies are crisp. Toss with parsley and serve.