2 tbsp. milk
3 tbsp. flour
1 lb. sea scallops
2 tbsp. olive oil
1/2 lb. cherry tomatoes
2 cloves garlic
1/2 c. parsley leaves
1/4 c. white wine
1 tbsp. lime juice
2 tbsp. butter

Place milk in a small bowl and flour on a piece of wax paper. Dip scallops in milk, then dredge in flour. In a large skillet, heat oil. Add scallops and cook about 10 minutes, turning once.

Cut each tomato in half and slice the garlic. Set aside. Place scallops on serving platter, cover to keep warm. Add garlic to skillet and cook about 1 minute on a low flame. Next add tomatoes, parsley, wine, lime juice and butter. Cook 3-4 minutes until slightly thickened. Season with salt and pepper. Pour over warm scallops.