Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
7 Mins
Yield
4 servings (serving size: 3 scallops and 1/3 cup sauce)

Pungent capers and diced tomatoes pair well with seared scallops for a fresh dinner. Serve over angel hair pasta to complete your meal.

How to Make It

Step 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.

Step 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.

Chef's Notes

Always request dry-packed sea scallops. They tend to be fresher and haven't been soaked in water to increase their weight.

Cooking Light Fresh Food Fast

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