Lemony tomato herb scallops | Food Stuff
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Paper towel
Ingredients
- 1 tablespoon butter
- ¼ cup chicken broth
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh herbs, minced (I used basil, rosemary and lemon thyme)
- 1 clove of garlic, minced
- juice of ½ a lemon
- salt
- pepper
- 5-6 sea scallops, rinsed & pat dry
- 1 shallot, sliced
- ½ cup diced tomatoes
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