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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