Scallops with Capers and Tomatoes

Oxmoor House
Scallops with Capers and TomatoesRecipe
Photo: Oxmoor House
Pungent capers and diced tomatoes pair well with seared scallops for a fresh dinner. Serve over angel hair pasta to complete your meal.
4 servings (serving size: 3 scallops and 1/3 cup sauce)


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12 large sea scallops (about 1 1/2 pounds)
Cooking spray
1 garlic clove, minced
1/2 cup dry white wine
1 tomato, seeded and diced (about 1 cup)
3 tablespoons capers, drained
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil


Prep: 5 Minutes
Cook: 7 Minutes

1. Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.

2. Add garlic to pan; cook 15 seconds. Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before serving.

Created date

April 2009

Nutritional Information

Calories 212
Caloriesfromfat 21 %
Fat 5 g
Satfat 0.7 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 29.1 g
Carbohydrate 6.8 g
Fiber 0.7 g
Cholesterol 56 mg
Iron 0.8 mg
Sodium 614 mg
Calcium 53 mg