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List of ingredients
1 pound dry sea scallops, without tough lateral muscle
1 tablespoon of extra virgin olive oil
1 pint of cherry tomatoes
½ cup dry white wine
2 tablespoons capers, rinsed
3 tablespoons unsalted butter
¼ teaspoon ground pepper
Chopped fresh parsley for garnish
Pat dried scallops. Heat oil in large cast iron skillet over medium-high heat. Add scallops and cook, turning once, until golden brown on both sides, about 5 minutes total. Transfer to a plate and tent with aluminum foil to keep warm.
Add tomatoes to skillet and cook, stirring once, until golden brown on one side and starts to pop, 2 to 3 minutes. Add wine and capers; cook, stirring and scraping the golden pieces, until the wine is halved, about 1 minute. Remove from the heat and add the butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.
Serving Size: Generous 1 Cup Per Serving: 224 Calories; 12.9 g of total fat; 6 g of saturated fat; 50 mg of cholesterol; 495 mg sodium. 412 mg of potassium; 7.1 g of carbohydrates; 0.9g fiber; 2 g of sugar; 14.5 g of protein; 814 IU of vitamin a iu; 9 mg of vitamin c; 29 mcg of folate; 21 mg of calcium; 1 mg of iron; 37 mg of magnesium;