Sea scallops w/tomatoes and shallot butter

4 Servings

Ingredients

Quantity Ingredient
1 pounds Ripe plum tomatoes
2 tablespoons Olive oil
2 tablespoons Butter
1½ pounds Medium-size sea scallops
Salt and freshly ground pepper to taste
4 tablespoons Finely chopped shallots
2 Sprigs fresh thyme -or-
½ teaspoon Dried thyme

Directions

Core and peel tomatoes. Halve them crosswise. Squeeze halves gently to extract seeds; cut halves into ¼-inch cubes.

In nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot, add scallops, salt and pepper. Cook, stirring and shaking 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.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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