Preparation:
Melt 2 tablespoons butter in skillet; add garlic, green pepper and green onions. Fry for 2 minutes. Add mushrooms and stir gently. Add diced tomato; cook 3 minutes more. Shallow fry scallops in another pan with 4 tablespoons of butter for 4 minutes or until scallops are cooked, tossing several times. Lift scallops onto serving dish, sprinkle with lemon juice and cover with vegetable mixture and some chopped parsley. This is good as is, or can be served over rice. |
