12 oz. Scallops
1 Tbsp. dry bread crumbs
1/2 cup diced tomato (1 small tomato)
Salt and pepper to taste
2 tsp. dry parsley or 2 Tbsp. fresh, chopped
3 Tbsp. dry white wine
1 Tbsp. margarine or butter
2 green onions, sliced
3/4 cup soft bread crumbs

Preheat oven to 425 degrees F. Place Scallops in a sieve and rinse under cold water. Drain on paper towels. Grease a gratin dish or other baking pan. Sprinkle bottom with 1 tablespoon dry bread crumbs. Arrange Scallops over crumbs. Peel a small fresh tomato and squeeze gently to release seeds and some of the liquid. Dice tomato and sprinkle over Scallops. Season lightly with salt and pepper. Sprinkle parsley and wine over all. Saute onion in melted margarine or butter, stir in bread crumbs, then spoo n over Scallop mixture. Bake 10 minutes.

Makes 2 servings