Recipe by Midwest Maven
The sauce in this dish is great sopped up with a loaf of crusty bread Enjoy!
Top Review by Mama's Kitchen (Hope)
We just did not like this. We found it way to harsh and bitter. This has great potential- in that I agree with Kelly-but it just needed something to mellow it out and make it palatable. A real shame since scallops of this size are very pricey! I hate to give bad reviews. I do wish you lots of luck chef and hope others found this recipe to their liking.
- 12 sea scallops
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small red onion, coarsely chopped
- 4 large garlic cloves, peeled and thinly sliced
- 1 1⁄2 tablespoons capers
- 1 tablespoon Dijon mustard
- 1 large lemon (zest of whole lemon, juice of half the lemon)
- 1 cup dry white wine, divided
- 1⁄3 cup grape tomatoes, halved
- 1 pinch red pepper flakes (or more to taste)
- 1 pinch dried parsley
Directions See How It's Made
- Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
- Add the onion and garlic; sauté for a couple of minutes.
- Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
- Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
- Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
- Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
- Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!