1 1/4 lb. scallops
3 tbsp. flour
1/4 each salt and pepper
2 tbsp. vegetable oil
2 tsp. olive oil
1 garlic clove, minced
2 med. tomatoes, chopped
2 tbsp. sherry
1/2 tsp. dried basil

Pat fish dry. Coat with flour, salt and pepper. Heat oil over medium heat. Add fish and garlic and saute until lightly browned. Reduce heat add rest of ingredients and cook until heated.