1 lb. sea scallops
2 tbsp. butter
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Dash of paprika
1 med. tomato, chopped
1 green onion, sliced
1 tsp. chopped fresh or 1/4 tsp. dried dill, oregano or basil

Cut scallops in half; set aside.

Cook butter, lemon juice, salt, pepper and 2 tbsp. water on HIGH 1 to 2 minutes until butter is melted. Arrange scallops in butter mixture and stir. Cook covered on HIGH 2 to 3 minutes until scallops are opaque. Stir in tomato; cook 1 to 2 minutes until tomato is warm. Sprinkle with green onion, dill and paprika. Spoon sauce over fish.