Scallops Sauteed In Garlic And Tomatoes

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CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

1	lb	Scallops
		Flour
4	T	Butter
2		Cloves garlic, minced
1	c	Diced fresh tomatoes
1/4	c	Minced parsley
1	T	Lemon juice
		Salt and pepper

INSTRUCTIONS

Cut scallops in half. Dry on paper towels, then dust lightly with
flour. Heat butter in a skillet, add garlic and mix. Add scallops and
saut until they are lightly brown. Stir in tomatos, parsley and lemon
juice. Season with salt and pepper.  Suggested Wine: Chenin Blanc,
Sauvignon Blanc  NOTES : Don't overcook the scallops! Remove from pan
as soon as they  are cooked. Recipe by: Red Lobster  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 17,
1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 470 Calories From Fat: 162 Total Fat: 18.5g Cholesterol: 77.1mg Sodium: 543.2mg Potassium: 307.9mg Carbohydrates: 62.2g Fiber: 1.9g Sugar: 1.2g Protein: 14.2g