Instructions: Saute garlic, scallions and green pepper in oil and butter until tender, but not soft. Add tomatoes, salt & pepper, & lemon juice and cook until tomatos release juice and begin to thicken. Add scallops, parsley & basil and cook until scallops are done. You should have a soupy consistency.

Serve over rice cooked in chicken broth (or boullion) and water. Add parmesan and butter to cooked rice.

NOTE: If using dried herbs, use 1 tsp
each and add with tomatos. You can also use fresh parsley or basil for garnish.

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