Coquilles St.-Jacques With Tomatoes

• 1 1/2 pounds bay scallops
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup plus 1 1/2 tablespoons virgin olive oil
• 1/4 cup finely chopped shallots
• 3/4 cup peeled, seeded, diced fresh tomatoes
• 1 tablespoon white wine vinegar
• 2 tablespoons finely chopped parsley

1. Sprinkle scallops with salt and pepper and set aside.
2. Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil.
3. Let simmer about 2 minutes.
4. Heat remaining 1 1/2 tablespoons oil in skillet and add scallops.
5. Cook, stirring often, about one minute or just until scallops lose their raw look.
6. Do not brown or overcook.
7. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over.
8. Sprinkle with parsley and serve.

bay scallops, salt, freshly ground pepper, virgin olive oil, shallots, tomatoes, white wine vinegar, parsley

Taken from cooking.nytimes.com/recipes/5031 (may not work)