Review of last recipe (lopsided photo above) - Well, in the immortal words of my husband, "write this one down".  What does he think I've been doing on this blog?!?  Anyway, it was easy and quite delicious!  A keeper!!

TODAY'S RECIPE - SCALLOPS AU BUERRE GARLIC
Serves 1

2 tbsp butter, room temperature
2 tbsp chopped parsley
1 clove garlic, crushed
1/3 cup dry white wine
1 medium shallot, diced
4 oz bay scallops
1/2 small onion, chopped (about 2 tbsp)
1 tsp oil
1/3 cup peeled, seeded and chopped tomato
1 bay leaf
1/4 tsp thyme
4 blanched pea pods

In a small bowl, blend butter, parsley and garlic.  Set aside. 

In a small saucepan, bring wine and shallot to a boil.  Add scallops; return to boil.  Immediately remove scallops with slotted spoon.  Boil poaching liquid until reduced to about 2 tbsp.  Whisk in butter mixture; set aside and keep warm.

Meanwhile in small skillet, saute onion in oil about 1 minute.  Add tomato, bay leaf and thyme.  Saute briefly; only long enough to heat through and blend flavors.  Then discard bay leaf. 

Spoon onto serving plate and arrange pea pods on top in a spoke-fashion.  Spoon scallops between pods and pour reduced liquid over all. 

Nutritional Information:  375 calories, 79 G protein, 12 G CHO, 28 G fat, 132 mg cholesterol, 580 mg sodium