| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ripe plum tomatoes |
| 2 | tb | Olive oil |
| 2 | tb | Butter |
| 1 1/2 | lb | Medium-size sea scallops |
| Salt and freshly ground pepper to taste | ||
| 4 | tb | Finely chopped shallots |
| 2 | Sprigs fresh thyme -or- | |
| 1/2 | ts | Dried thyme |
INSTRUCTIONS
Core and peel tomatoes. Halve them crosswise. Squeeze halves gently to extract seeds; cut halves into 1/4-inch cubes. In nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot, add scallops, salt and pepper. Cook, stirring and shaking pan and turning scallops, until lightly brown, about 2 minutes. Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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