Scallops Sautéed in Garlic and Tomatoes

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.