Scallops Nicoise - cooking recipe

Ingredients

1 1/2 lb. or pts. bay scallops
3 tomatoes (about 1 lb.)
12 pitted green olives
6 pitted black olives
3 Tbsp. capers, drained
pepper
2 Tbsp. butter
2 Tbsp. parsley, finely chopped
juice of 1/2 lemon
1 Tbsp. minced garlic
1 Tbsp. olive oil

Preparation

Core and peel tomatoes and cut into 1/2-inch cubes.
There should be about 3 1/2 cups. Chop the olives. There should be about 3 tablespoons of the green and 1 1/2 tablespoons of the black. Saute the garlic in oil.
Add tomatoes and bring to a boil.
Add olives and capers, salt and pepper.
Cook 2 minutes.