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Sea Scallops With Tomatoes And Shallot Butter Recipe

by Global Cookbook

Ingredients

1 lb Ripe plum tomatoes 2 Tbsp. Extra virgin olive oil 2 Tbsp. Butter 1 1/2 lb Medium-size sea scallops

Salt and freshly grnd pepper to taste 4 Tbsp. Finely minced shallots 2 sprg fresh thyme -or possibly- 1/2 tsp Dry thyme

Directions

1. Core and peel tomatoes. Halve them crosswise. Squeeze halves gently to extract seeds; cut halves into 1/4-inch cubes.
2. In nonstick skillet large sufficient to hold scallops in one layer, heat oil and butter over high heat. When warm, add in scallops, salt and pepper. Cook, stirring and shaking pan and turning scallops, till lightly brown, about 2 min.
3. Sprinkle shallots, thyme and tomatoes proportionately over scallops. Cook, stirring, for 2 min. Add in lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately.

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