In a large skillet over medium heat, cook scallops in Pam or a small amount of chicken broth, until opaque. Remove scallops with a slotted spoon to platter and keep warm. Saute garlic in vegetable spray and cook one minute in same skillet. To the skillet add scallions, lemon juice, tomatoes, parsley and ground pepper. Cool until tomatoes render their juices but retain their shape, 3-5 minutes. Return scallops to skillet. Cook to heat through. Yields 4 servings.
From Rhode Island Hospital's Healthy Cooker.