2 lb. scallops
2 cloves minced garlic
3/4 c. butter

Desired amounts of: Baby tomatoes Sliced scallions or shallots Sliced celery Broccoli flowerettes Cooking wine

Mix garlic with butter. Stir fry scallops in garlic butter. Add vegetables and cook until tender. Add a dash of cooking wine. Serve with rice pilaf.