Recipe(tried): Sauteed Sea Scallops with Herbed Tomato Sauce

I was able to get some really nice fresh sea scallops yesterday, so made my favorite scallop recipe for dinner.

SAUTEED SEA SCALLOPS WITH HERBED TOMATO SAUCE

1 1/2 lbs Sea Scallops (preferrably 10-15 to the pound)
salt, pepper
flour for dredging
about 1 tablespoon each olive oil and butter to saute scallops

Sauce
3 medium shallots, minced
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoons butter
1/2 cup dry white wine or french dry vermouth
3 cups chopped roma tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh marjoram
1 tablespoon chopped Italian parsley
Salt and pepper to taste

Saute the shallots and garlic just until soft in the 1tablespoon olive oil and 1 tablespoon butter. Add the wine, cook for 30 seconds, add tomatoes and cook for 7-10 minutes. Stir in herbs and cook for about a minute. Season to taste with salt and pepper. Set aside.

Rinse the scallops and season lightly with salt and pepper. Heat a large skillet with the oil and butter over medium heat. Dredge the scallops in flour and saute about 4 or 5 minutes per side, adjusting heat so they brown nicely, just until opaque. Do not over cook, they will continue to cook when removed from the skillet. Divide sauce among 4 plates and place scallops on sauce. 4 servings. Sauce can also be served over pasta, such as linguine. Place scallops on top.