1 lb. fresh scallops Sea salt & fresh ground black pepper, to taste
4 Tbs. unbleached, all-purpose flour
1/2 stick unsalted butter
2 medium tomatoes, peeled, seeded, and quarter-inch diced
1/3 cup dry white wine
4 garlic cloves, minced
1/4 cup flat-leaf parsley, chopped
Remove muscles from scallops and rinse under cold water. If the scallops are large, cut them in half horizontally. Season both sides with salt and pepper. Dredge in flour and shake off excess. In a stainless steel pan, heat half the butter. Add scallops and sear on one side until golden brown; turn over and sear for 30 seconds. Place scallops on a plate and cover with a small bowl to keep warm. To peel tomatoes, plunge them into boiling water for one minute, cool, and remove skins. In a pan, sauté tomatoes, wine, garlic, and parsley until tomatoes are soft. Add remaining butter and stir until melted. Spoon tomato mixture on appetizer plates or scallop shells (clean shells can be purchased at gourmet food or kitchen stores) and place the scallops on top. Sprinkle with parsley.