Scallops Jardiniere

Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my Lemony Fresh Asparagus With Thyme), and a crusty baguette for sopping up those delicious juices! May also be served as a starter.

• Ready In: 15 mins
• Serves: 3

Ingredients

• 1  lb sea scallops
• 6  tablespoons butter, divided
• 4  tablespoons onions, finely chopped
• 1  garlic clove, minced
• 2  tablespoons  fresh squeezed lemon juice (juice from 1/2 a lemon)
• 1 -2  medium fresh tomato, chopped
• 1  pinch sea salt
• 1  dash pepper
• 2  tablespoons  snipped fresh parsley
• 1⁄2 lemon, quartered

Directions

1. Rinse scallops in cold water; pat dry with paper towels.
2. In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
3. Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
4. Melt the rest of the butter in with the scallops and add the chopped onions and the garlic, tossing to coat and saute for 1 minute.
5. Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
6. Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
7. Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!