Scallops Jardiniere

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Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my recipe #352997), and a crusty baguette for sopping up those delicious juices! may also be served as a starter.

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Steps

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Rinse scallops in cold water.

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Pat dry with paper towels.

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In a large saute pan , heat 3 tablespoons butter on high heat until sizzling.

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Add scallops.

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Reduce heat to medium and cook scallops 2 to 3 minutes per side , until lightly browned , turning once.

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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.

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Add the lemon juice and the chopped tomato , and cook for 2 minutes more.

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Remove from heat and season with the salt and pepper.

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Sprinkle with the snipped parsley.

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Serve hot with fresh quartered lemons , a crusty baguette , and a glass of chablis !.

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Ingredients

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sea scallops, butter, onions, garlic clove, lemon juice, fresh tomato, sea salt, pepper, fresh parsley, lemon