Fresh for the Summer

Until recently, choices in tomatoes were limited to large, medium or small. Cherry and plum tomatoes were about as exotic as the fruit got.

Now you might find tiny berrylike tomato clusters on the vine (currant tomatoes), beautiful pear-shaped tomatoes the size of a thumb in yellow, green and red hues, or green- and yellow-striped tomatoes that are as sweet as any red variety.

Tomatoes are among the great delights of summer; they come in a dozen flavors and textures.

When preparing a classic tomato, mozzarella and basil salad, I use beefsteak tomatoes. I love the way the tomato juices blend with the oil and vinegar into a “soup” that I can sop up with Italian bread.

In a rice, bean or corn salad, cherry, currant or small pear tomatoes are just right. These sturdy picnic salads call for small tomatoes that hold up well for several hours.

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If I want sweet taste without a lot of liquid, I return to plum tomatoes. For sauteed scallops with tomato salad, I want the scallops to remain firm with a slightly crisp outer skin. Pairing them with plum tomatoes assures that result.

SAUTEED SCALLOPS WITH TOMATO SALAD 1 1/2 cups diced plum tomatoes 1 medium shallot, diced 1 tablespoon capers, drained 2 tablespoons minced basil 2 tablespoons olive oil Salt, pepper 2 tablespoons flour 1/2 pound scallops 2 lemon wedges

Combine tomatoes, shallot, capers, basil, 1 tablespoon oil and salt and pepper to taste in medium bowl. Stir gently but well. Set aside for flavors to blend.

Combine flour and salt and pepper to taste in paper bag. Slice each scallop widthwise in half for faster cooking. Rinse under cold water and pat dry. Place scallops in bag and shake to coat with flour.

Heat remaining tablespoon oil in medium skillet. Shake off excess flour from scallops and cook in heated oil in single layer, turning to brown both sides, about 2 minutes per side.

To serve, spoon tomato salad onto 2 dinner plates. Spoon sauteed scallops on side. Garnish each plate with lemon wedge. Makes 2 servings.