Pungent capers and diced tomatoes pair well with seared scallops for a fresh dinner. Serve over angel hair pasta to complete your meal.
Oxmoor House APRIL 2009
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.
Always request dry-packed sea scallops. They tend to be fresher and haven't been soaked in water to increase their weight.
Go to full version of