1 pound large fresh or frozen and thawed scallops, drained well
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons butter
2 tablespoons olive oil
1/2 cup chopped onion
4 cloves garlic, minced
2 tomatoes, chopped
1/4 cup white wine or chicken broth
1 tablespoon capers
What to Do
Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet over medium-high heat, melt butter; saute scallops 3 to 4 minutes per side, or until browned and firm in center. Remove to a platter and cover to keep warm.
In the same skillet over medium-high heat, heat oil until hot; cook the onion, garlic, tomatoes, and remaining salt and pepper 4 to 5 minutes, or until onion is soft. Stir in wine and capers and continue cooking 3 to 5 minutes, or until heated through. Serve sauce over scallops.
Did You Know? Bay scallops are smaller than sea scallops. An easy way to remember is that the bay is smaller than the sea. What an easy way to tell the difference between the two!
We think these pan-seared scallops go perfectly over a bed of wilted spinach.