Scallops With Capers and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Found in Cooking Light Fesh Food Fast magazine. I love scallops and this one I haven't tried yet but it looks and sounds very simple, easy and delicious. Ingredients:
12 large sea scallops (l 1/2 lbs.) |
cooking spray |
1 garlic clove, minced |
1/2 cup dry white wine |
3 tablespoons capers, drained |
2 tablespoons chopped fresh basil |
1/4 teaspoon salt |
1 tomato, seeded and diced (about 1 cup) |
1 tablespoon extra-virgin olive oil |
Directions:
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.
2. Add garlic to pan; cook 15 seconds, stirring constantly. Add wine and next 4 ingredients (through tomato) to pan. Serve the tomato mixture over scallops; drizzle evenly with oil just before serving.
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