Scallops With Shallots

Directions

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