Sauteed Scallops With Garlic and Tomatoes

From Simply Seafood by Vicki Emmons. Haven't made it yet but it sounds good, quick and easy.

• Ready In: 13 mins
• Serves: 2-4

Ingredients

• 1 1⁄2 lbs scallops
•  flour, for dredging
• 3  tablespoons butter
• 3  tablespoons  oil
• 3  garlic cloves, minced
•  salt
•  fresh ground pepper
• 1  large tomatoes, cut into small chunks
• 1⁄2 cup fresh parsley, minced
•  lemon wedge

Directions

1. Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
2. Roll scallops in flour.
3. Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
4. Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
5. Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
6. Serve with lemon wedges.