Sauteed Sea Scallops With Shallots and Tomatoes

• 1 1/2 pounds sea scallops
• 3 ripe plum tomatoes, about 1/2 pound
• 2 tablespoons butter or olive oil
• Salt and freshly ground pepper to taste
• 13 cup finely chopped shallots or scallions
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon Tabasco sauce
• 4 tablespoons chopped fresh coriander

1. Cut in half each scallop crosswise if too large.
2. Set them aside.
3. Drop the tomatoes into boiling water for 12 seconds to loosen the skin.
4. Remove the skins and halve them to remove the seeds.
5. Cut the tomatoes into small cubes.
6. Melt the butter in a large non-stick skillet over high heat.
7. Add the scallops, salt and pepper.
8. Saute the scallops, shaking the skillet and stirring so that they cook evenly, about 4 minutes.
9. Add the shallots, tomatoes, lemon juice, Tabasco and cook and stir over high heat for 2 minutes.
10. Sprinkle the coriander over all and serve immediately.

tomatoes, butter, salt, shallots, lemon juice, tabasco sauce, fresh coriander

Taken from cooking.nytimes.com/recipes/7462 (may not work)