Scallops with Capers and Tomatoes

Scallops with Capers and Tomatoes
Watching your figure? This gluten free, primal, and vegan recipe has 65 calories, 1g of protein, and 4g of fat per serving. This recipe serves 4. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 12 minutes. Head to the store and pick up olive oil, sea scallops, salt, and a few other things to make it today.

Instructions

1
Pat scallops dry with paper towels.
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2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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3
Add scallops to pan; cook 3 minutes on each side or until done.
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4
Remove scallops from pan; keep warm.
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5
Add garlic to pan; cook 15 seconds.
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6
Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before serving.
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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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Foley Johnson Carneros Chardonnay
Foley Johnson Carneros Chardonnay
Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.
DifficultyEasy
Ready In12 m.
Servings4
Health Score7
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