Pan seared scallops in a tomato and fresh garden herb sauce.
Works great with any seafood really, shrimp even canned clams. Fast, simple and delicious.
Salt and pan sear your scallops over med heat in a little veg oil and remove. Toss in six or eight cloves of garlic chopped let brown for a sec. Deglaze with white wine or sherry. Add some cooking pasta water salt pepper squeeze of lemon, dash of hot sauce, dash of Worcestershire sauce.
Put in chop tomatoes, (i had some beautiful Jersey beefsteaks) From the garden fresh chopped basil, oregano, parsley and rosemary. Add mostly basil.
The trick is to only cook the tomatoes and herbs slightly before you add your seafood back to the pan. Then add a few pats of butter and toss till melted a blended. Not to long cause the butter will separate and get greasy instead of adding a creamy finish.