Scallops with Capers and Tomatoes

Ingredients

• 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

Preparation

1. 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. 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.