Ingredients
1 pound large scallops
Flour
1/4 cup Parmesan cheese
4 tablespoons (1/2 stick) butter
1/4 cup olive oil
2 cloves garlic, minced
1 cup diced fresh Romano tomatoes
1/4 cup minced Italian parsley
1 tablespoon lemon juice
salt and pepper
Preparation
Cut scallops in half. Dry on paper towels. Combine the flour, half Parmesan, salt, and pepper. Shake scallops in mixture. Heat butter and olive oil in a skillet, add garlic and sauté. Add scallops and sauté until they are lightly brown. Stir in tomatoes, parsley and lemon juice. Season with salt, pepper and remaining cheese. Sauté for 15 min.
