Instructions: Wash and pat dry scallops. pour juice of 1 lemon over scallops and set aside.

In a large skillet, melt butter and saute garlic for 3 minutes; add onions and saute until soft. Add scallops, juice of 2 lemons, parsley, and salt to skillet and saute, turning scallops to cook on all sides. Add tomatoes and cook just until scallops are done. Serve on a bed of hot steamed rice.

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