3 Tbsp. butter 1 lb. thawed seafood, crab meat, scallops or shrimp 1 minced garlic clove 2 tomatoes, peeled and chopped 1 Tbsp. dried basil 1/2 tsp. salt 1/8 tsp. freshly ground pepper 3 scallions, cut into matchstick thin pieces 1/4 c. dry white wine In large skillet over medium-high heat, melt 2 table- spoons butter. Pat seafood dry on paper towels. Cook seafood in hot butter until opaque and slightly browned. Remove seafood with slotted spoon to platter; keep warm. Add remain- ing butter to skillet. When melted, add garlic. Cook 1 minute. Add tomatoes, basil, salt and pepper. Cook 3 to 5 minutes. Return scallops/seafood to skillet. Add scallions. Cook to heat. Serve over rice. Yield: 4 servings.
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