Scallops With Tomatoes and Basil

• 8 -12 large sea scallops, halved crosswise
• 3 tablespoons margarine or 3 tablespoons butter
• 2 tomatoes, peeled,seeded and chopped
• 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
• salt and pepper

1. Dry the scallops.
2. Season with salt and pepper.
3. Over medium high heat, heat 2 tablespoons butter or margarine in a large nonstick skillet.
4. Arrange one half of the scallops in a single layer in the skillet.
5. Cook for 1 to 2 minutes on each side, until just cooked.
6. Transfer the scallops to a platter and keep warm.
7. Repeat with the remainder of the scallops.
8. Melt remaining butter or margarine in the skillet over medium high heat.
9. Add tomatoes and basil, heat through.
10. Spoon this mixture over the scallops.
11. Serve immediately.

margarine, tomatoes, fresh basil, salt

Taken from www.food.com/recipe/scallops-with-tomatoes-and-basil-97686 (may not work)