Scallop Saute

2 tbs butter

½ tsp minced garlic

1 pound by or sea scallops

2 cups chopped tomatoes

1/4^th tsp salt

2 tablespoons chopped parsley

 

Directions:  melt half the butter in a skillet.  Add garlic and cook over low heat for 1 minute. Stir in scallops, chopped tomatoes and salt.  Cover and cook for 4 minutes, stirring once or twice until scallops are opaque in the center. Remove from heat. Stir in remaining butter and parsley. Serve over rice.