3 tbsp. butter
1 lb. fresh sea scallops or frozen, thawed
1 garlic clove, minced
2 tomatoes, peeled and chopped
3 tbsp. chopped fresh basil or 1 tbsp. dried
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
3 scallions, cut into match stick thin pieces

In large skillet over medium high heat, melt 2 tablespoons butter. Pat scallops dry on paper towel. Cook scallops in hot butter until opaque and lightly browned. Remove scallops to platter; keep warm. Add remaining 1 tablespoon butter to skillet. Add garlic. Cook 1 minute. Add tomatoes, basil, salt, and pepper. Cook until tomatoes render their juices, about 3-5 minutes. Return scallops to skillet; add scallions; heat through. Makes 6 servings.