Dinner tonight… see below. It’s from the newest Rachel Ray magazine, that I received this weekend. It’s very very very very yummy, simple, and HEALTHY and even the kids liked it!
Scallops with herbed raw tomato sauce
1 clove garlic, smashed
2 cups grape tomatoes, halved
2 tablespoons chopped fresh herbs (I used basil and Italian parsley)
Salt and Pepper to taste
24 sea scallops, patted dry
2 tablespoons extra-virgin olive
3 tablespoons butter at room temperature
1. Rub the inside of a large bowl with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temperature for 1 hour.
2. Preheat a grill to medium-high. Thread the scallops on skewers and brush with olive; season with salt and pepper. Grill, turning once, until firm and slightly charred, about 8 minutes. Remove from the skewers and add to the tomato mixture.
3. Add the butter to the scallops mixture and gently toss until melted.