Scallops With Capers and Tomatoes

“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.”
READY IN:
12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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