Ingredients:

4 pounds of swimming scallops (fresh or IQF)
1/4 cup olive oil
1/2 cup Roma tomatoes, chopped
1/2 cup scallions, chopped
2 tbsp of fresh cilantro, chopped
1/4 cup parsley, chopped
2 tbsp chopped garlic
1 tbsp red chili flakes
1/2 lemon
1 cup dry white wine or beer

Directions:

Sauté scallions, tomatoes, garlic, cilantro and chili flakes in olive oil over medium heat until scallions begin to look clear. Add wine and scallops and juice from 1/2 lemon, cover and turn heat to high. Scallops should steam until they are opened, 3-4 minutes.

Do not thaw frozen scallops before cooking. Do not over cook.

Spoon scallops into serving bowls and ladle sauce over the top, then serve immediately. (Note: the longer the chili flakes are sautéed, the hotter they get, so put them into the mixture according to taste.)

Accompany with bread and a cold ale.