Sauteed Sea Scallops with Blistered Cherry Tomatoes and Fresh Parsley

Ingredients
1 lbs sea scallops
1/2 lbs Uncle Mike’s Sweet 100 cherry tomatoes
1/4 cup Uncle Mike’s Italian flat leaf parsley, chopped fine
2 tb olive oil
1/2 cup white wine
1 tb butter, cold & cut into 4

Directions

Saute’ pan on med to hi and get it nice and hot. Season the scallops with salt & pepper. Add olive oil to the pan & place scallops in using tongs. Add tomatoes. After 3-4 minutes flip scallops there should be some nice color on them.Add white wine and reduce by half. Lower flame to low and whisk in the butter, and add the parsley. Serve over Linguini and enjoy.