Scallops Jardiniere

Directions

1. 1
   Rinse scallops in cold water; pat dry with paper towels.
2. 2
   In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
3. 3
   Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
4. 4
   Melt the rest of the butter in with the scallops and add the chopped onions and the garlic, tossing to coat and saute for 1 minute.
5. 5
   Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
6. 6
   Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
7. 7
   Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!