Scallops With Shallots

• 1 3/4 pounds sea scallops
• Salt to taste, if desired
• Freshly ground pepper to taste
• 13 cup flour
• 2 tablespoons olive oil, approximately
• 2 tablespoons butter, approximately
• 1 cup zucchini, ends trimmed, cut into 1/2-inch cubes
• 1/2 cup tomato, cored and cut into 1/2-inch cubes
• 13 cup finely chopped shallots
• 1 tablespoon freshly squeezed lemon juice

1. Sprinkle scallops with salt and pepper.
2. Dredge in flour to coat well and shake off excess.
3. Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding.
4. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
5. When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes.
6. Add zucchini, tomato and shallots.
7. Stir, and add lemon juice.
8. Cook, stirring, about 15 seconds and serve.
9. Do not overcook.

salt, freshly ground pepper, flour, olive oil, butter, zucchini, tomato, shallots, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/939 (may not work)