Sea Scallops With Red Peppers And Tomatoes

• 1 1/2 lb. sea scallops
• 1/4 c. milk
• salt and freshly ground pepper to taste
• flour for dredging
• 4 Tbsp. olive oil
• 1 sweet red pepper, cored, seeded and cut into 1/4-inch
• 1 c. ripe plum tomatoes, seeded, peeled and cut into 1/2 -inch
• 2 Tbsp. finely chopped shallots
• 1 tsp. finely chopped garlic
• 1 Tbsp. fresh lemon juice
• 4 Tbsp. coarsely chopped parsley

1. Cut the scallops crosswise (if they are more than 1 1/4-inches across).
2. Place scallops in a mixing bowl and add the milk, salt and pepper; set aside.
3. Place the flour in a flat dish and set it aside.
4. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat.
5. Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted.
6. Drain the scallops and dredge them in the flour.
7. Shake off the excess.

milk, salt, flour, olive oil, sweet red pepper, tomatoes, shallots, garlic, lemon juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032290 (may not work)