4 servings (serving size: 3 scallops and 1/3 cup sauce)
Photo: Oxmoor House
12 large sea scallops (about 1 1/2 pounds)
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
How to Make It
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.
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.
Always request dry-packed sea scallops. They tend to be fresher and haven't been soaked in water to increase their weight.