Sautéed Scallops with Tomato Cream

Total time: 20 minutes
     The scallops are finished with a light, tomato cream, which nicely balances their richness. Scallops release a lot of liquid when cooked, so be careful not to crowd.

 Ingredients:

• 10oz (300gr) scallops
• 2 shallots
• 1 clove garlic
• 1 tsp paprika
• 1 cup (8oz, 240ml) tomato sauce
• 1/4 (2oz, 60ml) white wine
• 1/2 tsp basil
• 1 tbs olive oil
• 1/4 cup (2oz, 60gr) Greek yogurt

 Instructions:

• Rinse scallops and pat dry. 
• Roughly chop shallots, mince garlic. 
• Heat 2 tsp oil in large nonstick skillet over medium heat. 
• Add 1/2 tsp paprika, shallots, garlic and sauté until shallots are tender. 
• Remove and put into a blender along with tomato sauce, wine and basil.  Purée until smooth. 
• Heat remaining 1 tsp oil and 1/2 tsp paprika in the same skillet over medium high heat.  
• Add scallops and quickly sauté, turning once, until opaque.
•  Remove scallops and keep warm.  Drain any liquid from skillet. 
• Add tomato sauce to skillet and heat through. 
• Stir in yogurt and spoon onto a small platter. 
• Top with scallops and serve.