Recipe(tried): Scallops Provencale

Good Morning!!!

Yesterday I visited my favorite fruit and vegetable stand not too far from home, the one with the honor system...he had large watermelons and green peppers and as always, those luscious tomatoes. I thought of this dinner because they had a special at the grocer's for scallops and I have rosemary and parsley in my herb garden and because my DH just loves scallops. This will be the first time since February we will have pasta and I think it compliments the dish beautifully.

Tonight for dinner we will enjoy Scallops Provencale with a small side of linguini and a salad. For dessert, cold watermelon slices at sunset by the pool!!!

Happy Cooking! Gina

SCALLOPS PROVENCALE

1/4 cup olive oil, plus oil for greasing the baking pan
1 1/2 lbs. Bay Scallops
1/4 cup minced onion
1 large garlic clove, minced
1/4 cup quartered black olives
1 1/4 cups diced, peeled tomatoes
1/2 tsp. thyme
pinch of rosemary
1 tbsp. parsley
salt and pepper to taste

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

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