1 lb. fresh scallops, drained
3 tbsp. butter
1 c. fresh mushrooms, sliced
1 sm. onion, sliced
1/4 c. dry white wine
1 tsp. parsley flakes
1/2 tsp. dillweed
1/2 tsp. lemon-pepper
1 sm. bay leaf
1 tomato, chopped

Saute' scallops in butter about 5 minutes until tender. Drain and set aside. Reserve drippings. Saute mushrooms and onion in drippings about 4 minutes until tender. Drain and set aside; reserve drippings. Add wine and seasonings to drippings. Cook over high heat until reduced by half. Add scallops, mushrooms and onions to drippings and cook for one minute. Remove bay leaf. Stir in chopped tomato before serving.