Title: Scallops Sauteed in Garlic and Tomatoes
Categories: None
Yield: 6 Servings

1	lb	Scallops
		Flour
4	tb	Butter
2		Cloves garlic; minced
1	c	Diced fresh tomatoes
1/4	c	Minced parsley
1	tb	Lemon juice
		Salt and pepper

1) Cut scallops in half. Dry on paper towels, then dust lightly with flour.

2) Heat butter in a skillet, add garlic and mix. Add scallops and saut‚ until they are lightly brown. Stir in tomatos, parsley and lemon juice. Season with salt and pepper.

Suggested Wine: Chenin Blanc, Sauvignon Blanc

NOTES : Don't overcook the scallops! Remove from pan as soon as they are cooked. Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" on Feb 17, 1998

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