Scallops sauté Provençal

Serves 4

• 4 ripe tomatoes
• fl oz olive oil
• 0 pepper
• 20 medium scallops
• g/2 oz butter
• 4 cloves garlic
• 1 small bunch flat-leaf parsley

Step 1
If the tomatoes are large, slice them in half horizontally.

Step 2
Season and grill or bake with a little of the oil until on the point of collapse and a little blistered.

Step 3
Meanwhile, heat a heavy-bottomed frying pan with a little more of the oil until almost smoking.

Step 4
Season the scallops and fry until really crusty and browned.

Step 5
When cooked – which should only take a matter of minutes – remove from the pan and keep warm with the tomatoes, which should be cooked by now.

Step 6
Add the butter to the pan and heat until foaming.

Step 7
Throw in the garlic, sizzle well and add the parsley.

Step 8
Spoon over the scallops and tomatoes and serve with the lemon wedges.