Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like.

Ingredients

• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 3/4 pound sea scallops, halved
• 2 medium plum tomatoes, chopped
• 2 tablespoons lemon juice
• 1/8 teaspoon pepper
• hot cooked rice or pasta, optional

Directions

1. In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer.
2. Stir in lemon juice and pepper. Serve with rice if desired.