Stir-Fried Scallops
Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. —Stephany Gocobacki, San Rafael, California
Ingredients
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 3/4 pound sea scallops, halved
- 2 medium plum tomatoes, chopped
- 2 tablespoons lemon juice
- 1/8 teaspoon pepper
- Hot cooked pasta or rice, optional
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