Swimming Scallops in
Lemon Cream

Ingredients:

2 tbsp unsalted butter, softened
3 tbsp minced garlic
1 tbsp minced shallot
2 1/2 tbsp finely chopped fresh parsley leaves
2 tsp fresh lemon juice
2 medium size fresh ripe tomatoes
1 lemon (or more to taste)
2 pounds swimming scallops  (fresh or IQF)
1/2 cup dry white wine
3/4 cup heavy cream

Garnish:
Diced seeded tomato and finely chopped fresh parsley leaves

Directions:

In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.

Do not thaw frozen scallops before cooking.

Add scallops and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until scallops are opened, about 5 minutes. Stir in tomato and remaining parsley.

Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve scallops immediately.