Scallop and Tomato Sauté

Name: Scallop and Tomato Sauté
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons freshly ground black pepper; 2 teaspoons bottled minced garlic; 794 grams whole tomatoes, undrained; 1 teaspoon capers; 1 teaspoons crushed red pepper; 79 milliliters dry white wine; 79 milliliters chopped fresh parsley; 2 teaspoons fresh lemon juice; 2 teaspoons olive oil; 2 Tbsps preshredded fresh Parmesan cheese; 0 teaspoons salt; 680 grams sea scallops

Scallop and Tomato Sauté is a gluten free and primal recipe with 4 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 118 calories, 5g of protein, and 3g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up lemon juice, pepper, bottled garlic, and a few other things to make it today.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add scallops to pan, and cook 2 minutes on each side.

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Scallops

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Frying Pan

Remove scallops from pan; keep warm.

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Scallops

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Frying Pan

Add garlic to pan; cook 1 minute or until lightly browned.

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Garlic

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Frying Pan

Drain and discard 1/2 cup liquid from tomatoes.

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Tomato

Add tomatoes and remaining liquid to pan, crushing tomatoes slightly with a spoon; cook 2 minutes.

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Tomato

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Frying Pan

Add wine and next 7 ingredients (through black pepper); bring to a boil. Reduce heat, and simmer 4 minutes.

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Black Pepper

Wine

Add scallops to pan; cook 1 minute or until thoroughly heated.

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Scallops

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Frying Pan

Sprinkle with cheese.

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Cheese

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Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 0teaspoons

freshly ground black pepper 2teaspoons

bottled minced garlic 794grams

whole tomatoes, undrained 1teaspoon

capers 1teaspoons

crushed red pepper 79milliliters

dry white wine 79milliliters

chopped fresh parsley 2teaspoons

fresh lemon juice 2teaspoons

olive oil 2Tbsps

preshredded fresh Parmesan cheese 0teaspoons

salt 680grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.