The delicate flavor of sweet scallops comes alive when they're tossed with fresh tomatoes and olive oil.
Oxmoor House JANUARY 2005
1. Combine first 6 ingredients in a small bowl. Set aside.
2. Heat oil and butter in a large nonstick skillet over medium-high heat. Add scallops, and cook 2 minutes on each side.
3. Add tomato mixture to pan, and cook 1 minute, stirring gently, until thoroughly heated. Serve immediately with lemon wedges, if desired.
carbo rating: 5
Go to full version of