Scallops Sautéed in Garlic and Tomatoes
1 lb. scallops
4 tbsp. butter
2 cloves garlic, minced
1 C. diced fresh tomatoes
1/4 C. minced parsley
1 tbsp lemon juice
salt and pepper
Cut scallops in half. Dry on paper towels, then dust lightly with flour.
Heat butter in a skillet, add garlic and mix. Add scallops and sauté until they
are lightly brown.
Stir in tomatoes, parsley and lemon juice. Season with salt and pepper.