Scallops Provençal

1 pound sea scallops (about 8 to 10 scallops) ¼ cup finely chopped shallot or red onion 2 cloves garlic, finely chopped 3 tablespoons dry white vermouth or dry white wine 1 tablespoon extra virgin olive oil ¼ teaspoon kosher salt ⅛ teaspoon freshly ground pepper 1 can (14 to 15 ounce) diced tomatoes, drained 10 Niçoise or other black olives, pitted and halved, optional

Calories 504 (27% from fat) ▪ carb. 21g ▪ pro. 62g▪ fat 15g ▪ sat. fat 1g ▪ chol. 149mg ▪ sod. 1133mg ▪ calc. 99mg ▪ fiber 3g

Rinse and pat scallops completely dry. Remove tough muscle from side of scallop if still on, and discard. Reserve scallops. Place chopped shallots/onion, garlic, and herbes de Provence in a microwave safe round dish such as a deep dish pie plate. Stir in vermouth, olive oil, salt, and pepper. Cover with a round of waxed paper cut to fit on top of the rim of the dish so that it is not touching the food. Place in the Cuisinart Compact Microwave and microwave on High for 2 minutes. Stir, replace cover and microwave on high for another 2 minutes. Stir in diced tomatoes and olives if using. Cover with the waxed paper and microwave on High for 5 minutes. Stir. Microwave uncovered for 2 minutes. Remove about one third of the tomato mixture. Arrange the scallops in a circle on top of the remaining tomatoes. Top with reserved tomato mixture. Microwave on High for 4 minutes. Turn scallops and Microwave on High for 1 minutes longer. Let stand 2 to 3 minutes before serving Scallops will continue to cook while resting – resist the urge to microwave further. Serving suggestion: serve with rice or pasta.