Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
7 Mins
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

June 13, 2014

Marmarcoop6's Review

June 17, 2013

sboryla's Review

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

tara31's Review

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