6 tbsp. olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 1/2 lbs. bay or sea scallops, rinsed, drained and dried
1 tsp. lemon juice
1 lg. ripe tomato, skinned, chopped and seeded
Salt and black pepper to taste
1/4 c. finely chopped parsley

Heat oil in a heavy skillet and saute garlic and shallot until tender but not browned. Increase heat and add scallops. Saute until scallops are lightly browned and opaque, about 5 minutes. Add lemon juice, tomato, salt, pepper and parsley. Cook just long enough to heat through. May be served with boiled rice.