Recipe for Sea Scallops with Tomatoes and Shallot Butter 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Ripe plum tomatoes
2 tbl Olive oil
2 tbl Butter
1/2 lb Medium-size sea scallops
Salt and freshly ground pepper to taste
4 tbl Finely chopped shallots
2 sprg fresh thyme -or-
Instructions:
Instructions: Core and peel tomatoes. Halve them crosswise. Squeeze halves gently to extract seeds; cut halves into 1/4-inch cubes.

In nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot, add scallops, salt and pepper. Cook, stirring and shaking pan and turning scallops, until lightly brown, about 2 minutes.

Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately.

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