Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
7 Mins
Yield
4 servings (serving size: 3 scallops and 1/3 cup sauce)

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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Ratings & Reviews

firstorca's Review

tara31
June 13, 2014
N/A

Marmarcoop6's Review

sboryla
June 17, 2013
N/A

sboryla's Review

Marmarcoop6
February 26, 2012
I loved this recipe. I went alittle more healthy with whole grain pasta. Fast easy and healthy.

tara31's Review

firstorca
November 05, 2011
Simple and delicious! Made as directed and served with Eggplant Parmesan Stacks and Crustless Broccoli-Cheese Quiche.