Sea Scallops With Red Peppers And Tomatoes - cooking recipe

Ingredients

1 1/2 lb. sea scallops
1/4 c. milk
salt and freshly ground pepper to taste
flour for dredging
4 Tbsp. olive oil
1 sweet red pepper, cored, seeded and cut into 1/4-inch
1 c. ripe plum tomatoes, seeded, peeled and cut into 1/2 -inch
2 Tbsp. finely chopped shallots
1 tsp. finely chopped garlic
1 Tbsp. fresh lemon juice
4 Tbsp. coarsely chopped parsley

Preparation

Cut the scallops crosswise (if they are more than 1 1/4-inches across).
Place scallops in a mixing bowl and add the milk, salt and pepper; set aside.
Place the flour in a flat dish and set it aside.
Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat.
Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted.
Drain the scallops and dredge them in the flour.
Shake off the excess.