Scallops sauté Provencal

4	Tomatoes
4 cloves	Garlic (crushed)
½ bunch	Flat parsley (chiffonade)
50 ml	Olive oil
50g	Butter
16	Scallops (large)

Method

1.      Cut the tomatoes in half lengthways.

2.      Season & grill them under the salamder with a little olive oil until on the point of collapse, keep warm.

3.      Season & sauté the scallops in a little more olive oil until golden brown & smelling sweetly.

4.      Remove from the pan & add the butter, heat until it starts to foam.

5.      Add the parsley & sizzle briefly then throw in the parsley.

6.      Arrange the tomatoes & scallops on the plates & season with lemon juice, then spoon over the butter, garlic & parsley & serve with lemon wedges.