Well we were to go out to dinner tonight at a friends house, but it snowed 1/2”.  Nashville is closed down.  You heard it.  The one snowplow the city owns appears to not be able to get people going.  I had a Saturday and Sunday meal planned, but wasn’t in the mood.  I found this recipe for Scallops in my Dinners in a Flash.  Perfect for tonight.  Under the old system it was 2 points; the new, 1/3 point.  and as many scallops as you wish.  

Ingredients: 

3 t EVOO

1 small onion, diced

2 garlic, minced

1 (14 oz. can) diced tomatoes

1/2 t salt

1/4 t red pepper flakes

4 T chopped fresh basil (4 t if dried)

1 T drained capers

1# scallops

1/8 t black pepper

Instructions:

1. To make the sauce, heat 2 t oil in a medium skillet over medium-high heat.  Add onion and cook, stirring occasionally until softened, about 5 minutes.  
2. Add garlic and cook, stirring constantly, and cook, stirring constantly, until fragrant, 30 seconds.
3. Add tomatoes, add 1/4 t salt, and the red pepper flakes and bring to boil.  Reduce the heat and simmer until slightly thickened, about 5 minutes.  Remove from heat and stir in 3 T basil and capers.  
4. Meanwhile, to make scallops, sprinkle scallops with remaining 1/4 t salt and black pepper.  heat remaining 1 t oil in a large skillet over high heat.  Add scallions and cook turning once, until browned and just opaque center, about 4 minutes (I recommend 2 1/2 minutes)
5. Spoon sauce evenly onto 4 plates, top evenly scallops and sprinkle with remaining 1T basil.  (If using dried, put all in the sauce.)

I made rice.  Pasta would also work.  I put it on the plate first added the sauce, and topped with the scallops.  It was very good.