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| 12 x ca. 30 g | Scallops |
| 1 Esslöffel | Margarine; imitation |
| 3/4 Teelöffel | thyme dried |
| 1/4 Teelöffel | rosemary dried |
| 1/8 Teelöffel | cayenne pepper |
| 1 gross | Onion; cut into thin wedges |
| 1 gross | Tomatoes; cut not thin wedges |
| 1 Esslöffel | lemon juice fresh |
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Pat the scallops dry with paper towel.
Cut large ones into 1 inch pieces. In a large skillet, melt the margarine with the thyme, rosemary and pepper over medium-high heat-stirring constantly.
Add the scallops and onions. Cook and stir about 3 minutes or until scallops are opaque. (If the scallops give up liquid during cooking, remove them, and onions, with a slotted spoon. Cook the liquid over medium heat until most of it has evaporated. Then return the scallops and onions to the skillet.)
Add the tomatoes and lemon juice. Cook about 1 minute or just until the tomatoes are heated through, stirring occasionally.
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