1/2 lb. lg. shrimp
1/2 lb. sea scallops
2 tbsp. butter
1 garlic clove
1/4 tsp. salt
1 sm. tomato, diced
1 tsp. chopped parsley

1. Shell and devein shrimp; rinse with running cold water. Rinse scallops and pat dry.

2. In 10" skillet over medium heat, in hot butter, cook garlic 2 minutes, stirring occasionally. Increase heat to high; add shrimp, scallops, salt and cook 4 to 5 minutes until shrimp turns pink and scallops are tender. Add tomato and heat through.

3. To serve, spoon shrimp mixture onto warm platter. Garnish with parsley sprigs.