Scallops Nicoise

1 stick butter

1 1/2 pounds fresh scallops

2 ripe tomatoes, cut in wedges

1 handful of ripe olives, halved

2 tablespoons chopped parsley

2 cloves garlic, minced

Melt butter in a sauté pan.

Over medium heat, sauté scallops for approximately 2 minutes or until almost cooked.

Add tomatoes, olives, parsley and garlic. Stir together all ingredients to blend. Do not overcook.