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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve this speedy and tasty saute over your favorite pasta with a green salad and some crusty bread for a great meal. Cooking Light magazine. Ingredients:
2 teaspoons olive oil |
1 1/2 lbs large scallops |
2 teaspoons garlic, minced |
1 (28 ounce) can whole tomatoes, undrained |
1/3 cup dry white wine |
1/3 cup fresh parsley, chopped |
1 tablespoon balsamic vinegar |
2 teaspoons fresh lemon juice |
1 teaspoon capers |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons parmesan cheese, freshly grated |
Directions:
1. Heat oil in a large nonstick skillet over medium high heat.
2. Add scallops to pan and cook for 2 min on each side.
3. Remove scallops from pan; keep warm.
4. Add garlic to pan and cook 1 min or until lightly browned.
5. 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.
6. Add wine, parsley, balsamic vinegar, lemon juice, capers, red pepper, salt and black pepper and bring to a boil.
7. Reduce heat and simmer 4 minute.
8. Add the scallops back to the pan and cook 1 min or until thoroughly heated. Sprinkle with cheese and serve over your fave pasta.
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