Recipe - Scallops Sauteed In Garlic And Tomatoes

1 pound Scallops
Flour
4 tablespoon Butter
2 Cloves garlic; minced
1 cup Diced fresh tomatoes
One fourth cup Minced parsley
1 tablespoon Lemon juice
Salt and pepper

1) Cut scallops in half. Dry on paper towels, then dust lightly with flour.

2) Heat butter in a skillet, add garlic and mix. Add scallops and saut‚
until they are lightly brown. Stir in tomatos, parsley and lemon juice.
Season with salt and pepper.

Suggested Wine: Chenin Blanc, Sauvignon Blanc

NOTES : Don't overcook the scallops! Remove from pan as soon as they are
cooked.
Recipe by: Red Lobster

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
17, 1998