Sautéed Bay Scallops

• 1 yellow bell pepper
• 6 green onions
• 4 ounces fresh shiitake mushrooms
• 3 plum tomatoes
• 1/4 cup butter or margarine, divided
• 1 1/2 teaspoons minced garlic
• 1 pound bay scallops
• 2/3 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice (optional)
• Minced fresh parsley (optional)

1. Cut bell pepper into 1/4-inch strips; cut green onions into 1-inch pieces. Slice mushrooms; seed tomatoes, and chop.
2. Melt 2 tablespoons butter in a large skillet. Add bell pepper, onions, mushrooms, and garlic; saute 2 to 3 minutes or until tender. Remove vegetables.
3. Melt remaining 2 tablespoons butter in skillet; add scallops, and saute 2 to 3 minutes. Add wine, and bring to a boil; boil 2 minutes. Stir in sauteed vegetables, tomatoes, salt, and pepper; cook until thoroughly heated. Serve over rice, and sprinkle with minced parsley, if desired.

yellow bell pepper, green onions, shiitake mushrooms, tomatoes, butter, garlic, bay scallops, white wine, salt, pepper, rice, fresh parsley

Taken from www.myrecipes.com/recipe/sauted-bay-scallops (may not work)