Total Time
30mins
Prep 15 mins
Cook 15 mins

Serve this speedy and tasty saute over your favorite pasta with a green salad and some crusty bread for a great meal. Cooking Light magazine.

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium high heat.
  2. Add scallops to pan and cook for 2 min on each side.
  3. Remove scallops from pan; keep warm.
  4. Add garlic to pan and cook 1 min or until lightly browned.
  5. Drain and 1/2 cup of the liquid from the tomatoes. Add tomatoes and remaining liquid to pan. Crush the tomatoes slightly with a spoon and cook 2 minute.
  6. Add wine, parsley, balsamic vinegar, lemon juice, capers, red pepper, salt and black pepper and bring to a boil.
  7. Reduce heat and simmer 4 minute.
  8. Add the scallops back to the pan and cook 1 min or until thoroughly heated. Sprinkle with cheese and serve over your fave pasta.

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