Good stuff

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!

IMG_4847

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.

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