Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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

Recipe by Oxmoor House April 2009

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
7 mins
total:
12 mins
Yield:
4 servings (serving size: 3 scallops and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

212 calories; calories from fat 21%; fat 5g; saturated fat 0.7g; mono fat 2.8g; poly fat 0.8g; protein 29.1g; carbohydrates 6.8g; fiber 0.7g; cholesterol 56mg; iron 0.8mg; sodium 614mg; calcium 53mg.
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