Directions:
- Heat oil in a large nonstick skillet over medium high heat.
- Add scallops to pan and cook for 2 min on each side.
- Remove scallops from pan; keep warm.
- Add garlic to pan and cook 1 min or until lightly browned.
- Drain and 1/2 cup of the liquid from the tomatoes. Add tomatoes and remaining liquid to pan. Crush the tomatoes slightly with a spoon and cook 2 minute.
- Add wine, parsley, balsamic vinegar, lemon juice, capers, red pepper, salt and black pepper and bring to a boil.
- Reduce heat and simmer 4 minute.
- Add the scallops back to the pan and cook 1 min or until thoroughly heated. Sprinkle with cheese and serve over your fave pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.55 Kcal (337 kJ) | ||
| Calories from fat | 37.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 6% | |
|---|---|---|---|
| Cholesterol | 8.95mg | 3% | |
| Sodium | 266.14mg | 11% | |
| Potassium | 95.22mg | 2% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 147.16 Kcal (616 kJ) | ||
| Calories from fat | 69.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 6% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 3% | |
| Sodium | 486.22mg | 11% | |
| Potassium | 173.97mg | 2% | |
| Total Carbs | 9.43g | 2% | |
| Sugars | 2.17g | 5% | |
| Dietary Fiber | 0.57g | 1% | |
| Protein | 4.16g | 5% | |
| Vitamin C | 17.4mg | 16% | |
| Iron | 0.9mg | 3% | |
| Calcium | 78.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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