Sea Scallops With Tomatoes And Shallot Butter - cooking recipe

Ingredients

4 ripe plum tomatoes, about 1 lb.
2 Tbsp. olive oil
2 Tbsp. butter
1 1/2 lb. medium sea scallops
4 Tbsp. finely chopped shallots
2 sprigs fresh thyme or 1/2 tsp. dried
1 Tbsp. fresh lemon juice
1/4 c. finely chopped parsley

Preparation

Core and peel tomatoes.
Halve them crosswise.
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
heat.
When hot, add scallops, salt and pepper.
Cook, stirring and shaking the 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.
Do not overcook.
Yields 4 servings.