Sea Scallops With Tomatoes And Shallot Butter

1. 1

   Core and peel tomatoes.

2. 2

   Halve them crosswise.

3. 3

   Squeeze the halves gently to extract seeds; cut halves into 1/4-inch cubes. In a nonstick skillet large enough to hold scallops in 1 layer, heat oil and butter over high

4. 4

   heat.

5. 5

   When hot, add scallops, salt and pepper.

6. 6

   Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes.

7. 7

   Sprinkle shallots, thyme and tomatoes evenly over scallops.

8. 8

   Cook, stirring, for 2 minutes.

9. 9

   Add lemon juice and cook, stirring, for another minute.

10. 10

    Sprinkle with parsley, stir well and serve immediately.

11. 11

    Do not overcook.

12. 12

    Yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.