Scallops Provecal

2 shallots, minced
1 small clove garlic, minced
2 teaspoons olive oil
8 large peeled Italian tomatoes, chopped
1 teaspoon Herbes de Provence
1 pound fresh sea scallops
2 tablespoons fresh parsley, minced


Saute shallots and garlic quickly in the olive oil, stirring constantly to prevent browning
Add the tomatoes when the shallots are translucent
Add the Herbes de Provence
Stir well and simmer ten minutes to blend flavors and cook off some of the liquid
Add the scallops and cook until they are done – about 3-5 minutes
Remove from heat, stir in parsley and serve immediately