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.