Scallops with Tomato and Onion

I have probably mentioned it before, but the first cookbook that I ever used was the New York Times Cookbook. I took an older edition my mom gave me to college and started trying out recipes right from there. No changes, no improvisation, just trying to get the recipes to come out right.

3 stems fresh thyme
1 medium tomato, diced
1/2 yellow onion, diced
1 tablespoon lemon juice

Place scallops into medium baking dish, sprinkle salt and pepper and then dredge with flour. Coat well and the shake off excess.

Heat olive oil and butter and thyme in heavy skillet over medium heat.  Ensure that the skillet can hold all the scallops without them touching.  Complete in batches if necessary, adding additional butter/oil if needed.

When oil and butter begin to smoke, add scallops and cook on all sides, about 5 minutes. Add onions and cook an additional 2-3.  Add white wine to deglaze pan.  Add tomatoes and lemon juice and cook an additional minute.  Serve immediately with your choice of side.  I made Brussels Sprouts with tofu bacon, recipe follows.

Bacon Brussels Sprouts

Ingredients:

Serves 2

1 bag of Brussels Sprouts, about 1/2 pound, stems cut and sliced in half
4-5 slices of tofu bacon, or real bacon, cut into small pieces
2 tablespoons olive oil (only 1 if using real bacon)
1/4 cup white wine
Salt
Pepper

Add 1 tablespoon olive to medium skillet and heat over medium heat.  Add tofu bacon and cook until it begins to crisp, about 5 minutes.  If using real bacon, the olive is not needed.  Cook bacon until crisp, about 5-8 minutes.

Add Brussels Sprouts to pan, season generously with salt and pepper.  Cover for about 5 minutes until sprouts begin to soften.

Remove lid, add white wine to deglaze pan, scrape up any bacon bits on the pan and cook an additional 2-3 minutes, or until sprouts are tender, not mushy.  Serve with scallops.