Tomato Basil Scallops

Dinner for two. It's fast and pretty too. Plate this up for a special low fat dinner.

8 to 12 large sea scallops, halved crosswise

salt and freshly ground pepper, to taste

2 T. margarine, divided

2 tomatoes, peeled, seeded, and chopped

2 T. chopped fresh or 2 t. dried basil leaves

1. Dry scallops with paper towels; season with salt and pepper.

2. Heat 1 T. margarine in large nonstick skillet over medium-high heat.

3. Arrange half the scallops in a single layer in skillet; cook for 1 to 2 minutes on each side or just until cooked. Transfer scallops to a platter; keep warm. Repeat with remaining scallops; remove to serving platter.

4. Melt remaining margarine in same skillet over medium-high heat. Add tomatoes and basil; heat through.

5. Spoon tomato mixture over the scallops; serve immediately.

YIELD: 2