Rosemary Fried Scallops with Tomato-Caper Salad
For $1.14 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 66 calories, 1g of protein, and 4g of fat each. It is a good option if you're following a gluten free and vegan diet. A mixture of rice vinegar, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Heat oil in a large nonstick skillet over medium-high heat.
Combine tomato and next 6 ingredients (through pepper).
Combine cornmeal, rosemary, and scallops in a zip-top plastic bag; seal and shake well to coat.
Add scallops to pan; cook 3 minutes on each side or until done.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.
![A to Z Chardonnay]()
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.