• 2 Tbs. olive oil
• 1 small onion, finely chopped
• 1¼ lb. tomatoes, peeled, seeded and diced
• 1 Tbs. oil
• 1¾ oz. unsalted butter
• 20 fresh scallops (± 14 oz.), shelled and cleaned
• 8 cloves garlic, finely chopped
• 1 Tbs. finely chopped fresh parsley
• 1 Tbs. fresh breadcrumbs
• fresh flat-leaf parsley, to garnish

• In a non-stick frying pan, warm the olive oil over low heat.  Add the chopped onion and cook slowly, covered, for 5 minutes, or until soft and translucent.  Add the tomatoes, then cook, uncovered, for 20 minutes, stirring occasionally until thick and pulpy.
• In a non-stick frying pan, heat the oil, then add the butter over high heat.  When it has melted and is sizzling, add the scallops to the pan and fry over high heat for 2 minutes on each side.  Remove and drain off the excess oil on crumpled paper towels.  Off the heat, add the garlic to the hot frying pan and stir.  Add the parsley and breadcrumbs and mix well.
• To serve, place a small mound of the tomato in the center of each plate and arrange five scallops around it.  Top with the garlic mixture and serve immediately, garnished with the parsley leaves.

Make 4 servings.