Sea Scallops Provencale (P1)

4 servings

2 medium sweet red peppers
2 TB olive oil
1 TB garlic, chopped (about 3 cloves)
6 small, ripe plum tomatoes cored and cut into
1/2 inch cubes
10 pitted and coarsely chopped black olives (optional)
1/4 cup capers, drained and rinsed
1 teaspoon chopped fresh thyme, or ½ teaspoon dried
salt and pepper to taste
2 TB Smart Balance spread
1 ½ lbs bay or sea scallops, cut in half
crosswise if very large
Juice of 1 lemon
1/4 cup coarsely chopped fresh basil or parsley

Directions:
Core and remove seeds of the peppers and cut into ¼ inch thick pieces, about 1 inch long.
Heat the oil in a large skillet over medium heat. Add the garlic and cook briefly. (Do not let it brown) Add the red peppers, tomatoes, olives, capers, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and cover to keep warm.
In a large nonstick skillet, heat Smart Balance spread over medium-high heat. When it is bubbling, add scallops. Season with salt and pepper to taste and cook, stirring, for about 3 minutes or until done. (Be careful not to overcook the scallops) Sprinkle the lemon juice and basil or parsley over the scallops, stir briefly, and remove from heat.
Spoon a portion of the tomato mixture onto each of four serving plates. Distribute the scallops evenly over the mixture and serve immediately.