Title: Scallops Provencale
Categories: Shellfish Entree Lowcal
Yield: 4 Servings

1 1/4	lb	Scallops
3	tb	All-purpose flour
1/4	ts	Salt
1/4	ts	Pepper
1	tb	Vegetable oil plus
1	ts	Vegetable oil
2	ts	Olive oil
1		Garlic clove, minced
2	md	Tomatoes, cut into wedges
1	tb	Dry vermouth plus
1	ts	Dry vermouth
2	ts	Chopped fresh basil OR
1/2	ts	Dried basil

Rinse scallops in cold water; pat dry with paper towels. On sheet of waxed paper or on paper plate, combine, flour, salt and pepper; dredge fish in flour mixture, coating all sides and using up all of mixture. In 12-inch nonstick skillet, combine oils and heat over medium-high heat; add scallops and garlic and saute until lightly browned. Reduce heat, add remaining ingredients and cook until thoroughly heated.

If desired, Substitute boned haddock for scallops. This Dish is scrumptious, and believe it or not, low in calories. (From Weight Watchers' Fast and Fabulous cookbook).

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