Sauteed Scallops With Garlic And Tomatoes - cooking recipe

Ingredients

1 1/2 lbs scallops
flour, for dredging
3 tablespoons butter
3 tablespoons oil
3 garlic cloves, minced
salt
fresh ground pepper
1 large tomatoes, cut into small chunks
1/2 cup fresh parsley, minced
lemon wedge

Preparation

Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
Roll scallops in flour.
Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
Serve with lemon wedges.