Scallops With Fresh Tomato

• 1 lb. sea scallops or 4 (4 oz.) fish fillets
• 2 Tbsp. margarine or butter
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 medium tomato, chopped
• 1 green onion, sliced
• 1 tsp. chopped fresh or 1/4 tsp. dried dill or basil (optional)
• dash of paprika

1. If using scallops, cut each crosswise in half; set aside.
2. In 12 x 8-inch baking dish, cook margarine, lemon juice, salt, pepper and 2 tablespoons water on High 1 to 2 minutes until margarine is melted.
3. Arrange scallops or fish fillets in margarine mixture and stir to coat scallops.
4. (Turn fillets to coat both sides.)
5. Cook, covered, on High 2 to 3 minutes until scallops or fillets are opaque.
6. Stir in tomato; cook 1 to 2 minutes until tomato is warm. Sprinkle fish with green onion, dill and paprika.
7. Spoon sauce over fish.
8. Makes 4 servings.

fish fillets, margarine, lemon juice, salt, pepper, tomato, green onion, dill, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=679306 (may not work)