1 lb. scallops
1/4 c. all-purpose flour
1 1/2 tbsp. butter
2 med. size tomatoes, peeled, seeded, and chopped
2 cloves garlic, crushed
2 tbsp. finely chopped parsley
1/4 tsp. salt
Freshly ground black pepper
Tomato sauce

Dredge the scallops in flour. Heat the butter in a frying pan and brown scallops for three minutes over moderately high heat. Add tomatoes, garlic, and parsley. Season with salt and pepper. Stir carefully and simmer over low heat for 10 minutes. Serve very hot on scallop shells or small dishes topped with tomato sauce.