- Calories 212
- Caloriesfromfat 21%
- Fat 5g
- Satfat 0.7g
- Monofat 2.8g
- Polyfat 0.8g
- Protein 29.1g
- Carbohydrate 6.8g
- Fiber 0.7g
- Cholesterol 56mg
- Iron 0.8mg
- Sodium 614mg
- Calcium 53mg
Scallops with Capers and Tomatoes
Photo: Oxmoor House
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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Marmarcoop6's Review
N/A
sboryla's Review
I loved this recipe. I went alittle more healthy with whole grain pasta. Fast easy and healthy.
tara31's Review
Simple and delicious! Made as directed and served with Eggplant Parmesan Stacks and Crustless Broccoli-Cheese Quiche.
firstorca's Review