2 teaspoons olive oil
1 pound sea scallops
1/2 cup thinly sliced onion,separated into rings
1 garlic clove,minced
1 cup diced regular or plum tomatoes
1/4 cup chopped ripe olives
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Heat olive oil in a large nonstick skillet over medium−high heat.Add
scallops and saute 4 minutes or until done.Remove scallops from skillet with a slotted spoon,set aside and keep warm.Add onion rings and garlic to skillet and saute for 1−2 minutes.Add tomato and remaining ingredients and saute 2 minutes or until tender.Spoon sauce over scallops.