2tablespoonsfresh herbsminced (I used basil, rosemary and lemon thyme)
1/2cupdiced tomatoes
1/4cupchicken broth
juice of 1/2 a lemon
Instructions
Heat butter in a medium pan over medium heat.
Season scallops with salt & pepper and place in the pan once hot.
Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.
Remove scallops from the pan and set aside on a dish.
Add olive oil to the pan with shallots and garlic.
Saute for about 1 minute.
Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.
Once thickened, transfer the sauce to a plate and top with the scallops and their juices.
Garnish with fresh herbs and a squeeze of lemon.
Notes
This is excellent served with a piece of crusty bread.