Scallops With Capers and Tomatoes

READY IN: 12mins
Recipe by mama smurf

Found in Cooking Light Fesh Food Fast magazine. I love scallops and this one I haven't tried yet but it looks and sounds very simple, easy and delicious.

Top Review by NurseJaney

*Made for Australia/NZ Swap #81* What a hidden treasure ! Capers and tomatoes are a great addition to lovely scallops, served with steamed saffron rice and garden grown broccoli ! Needed just a little more salt, but was surely quick and tasty. This will be a frequent repeater. Thanks for posting, mama smurf.

Ingredients Nutrition


  1. Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
  2. Add garlic to pan; cook 15 seconds, stirring constantly. Add wine and next 4 ingredients (through tomato) to pan. Serve the tomato mixture over scallops; drizzle evenly with oil just before serving.

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