Scallop and Tomato Saute

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Serve this speedy sauté over angel hair pasta with a green salad and crusty bread.

Ingredients:

2 teaspoons olive oil

1 1/2 pounds large sea scallops

2 teaspoons bottled minced garlic

1 (28-ounce) can whole tomatoes, undrained

1/3 cup dry white wine

1/3 cup chopped fresh parsley

1 tablespoon balsamic vinegar

2 teaspoons fresh lemon juice

1 teaspoon capers

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons preshredded fresh parmesan cheese

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan, and cook 2 minutes on each side. Remove scallops from pan; keep warm.
2. Add garlic to pan; cook 1 minute or until lightly browned. Drain and discard 1/2 cup liquid from tomatoes. Add tomatoes and remaining liquid to pan, crushing tomatoes slightly with a spoon; cook 2 minutes. Add wine and next 7 ingredients (through black pepper); bring to a boil. Reduce heat, and simmer 4 minutes.
3. Add scallops to pan; cook 1 minute or until thoroughly heated. Sprinkle with cheese.

By RecipeOfHealth.com