Rosemary Fried Scallops with Tomato-Caper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cornmeal coating gives the scallops a crunchy crust. Serve with orzo tossed with olive oil and salt. Ingredients:
1 tablespoon olive oil |
2 cups chopped tomato |
1 tablespoon chopped fresh parsley |
1 tablespoon capers |
2 teaspoons rice vinegar |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons cornmeal |
1 teaspoon chopped fresh rosemary |
1 1/2 pounds sea scallops |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Combine tomato and next 6 ingredients (through pepper). Combine cornmeal, rosemary, and scallops in a zip-top plastic bag; seal and shake well to coat.
3. Add scallops to pan; cook 3 minutes on each side or until done. Serve with tomato salad.
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