Scallop-Stuffed Tomatoes

Dive into yet another deliciously light meal, featuring scallops (my favorite!) and tomatoes right out of the garden.

Ingredients
4 large tomatoes
1/2 lb. bay scallops
2 ribs celery, thinly sliced
2 tbsp. capers
2 tbsp. olive oil
1 tbsp. red wine vinegar
1/4 tsp. Kosher salt
1/4 tsp. pepper
1/2 cup fresh flat-leaf parsley leaves

Directions
Saute the scallops in 1 tbsp. olive oil until done. Remove from heat.
With a sharp knife, slice the tops off the tomatoes and scoop out the seeds and pulp with a spoon.
Chop the pulp and place in a medium bowl.
Add scallops, celery, capers, 1 tbsp. olive oil, vinegar, salt and pepper and parsley. Toss to combine.

Spoon the scallop mixture into the tomatoes and serve.