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    You are in: Home / Recipes / Spicy Seared Scallops Tapas Recipe
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    Spicy Seared Scallops Tapas

    Spicy Seared Scallops Tapas. Photo by Rita~

    1/3 Photos of Spicy Seared Scallops Tapas

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    Midwest Maven's Note:

    The sauce in this dish is great sopped up with a loaf of crusty bread Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
    2. 2
      Add the onion and garlic; sauté for a couple of minutes.
    3. 3
      Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
    4. 4
      Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
    5. 5
      Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
    6. 6
      Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
    7. 7
      Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!

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    Ratings & Reviews:

    • on August 26, 2007

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2007

      35

      this recipe has potential to be great. I found it to be too tart for my taste all the juice and the zest...I would cut back on one or the other. It's a very visually appealing dish with the tomatoes adding nice color. I did cut down a step to save on cleanup and seared the scallops first then removed them from the pan, made the sauce and added them back in. It worked well. All in all I thought it was good and with some tweeking could be a really great recipe. Nice effort for the contest!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2007

      45

      I served over rice. This does make lots of yummy sauce that can be cut in 1/2 with more to spare. I did use cherry tomatoes. pinch of red pepper flakes doesn`t make this spicy so if you are looking for heat go for a lot more. But then again the heat would take away from the delicate taste of the scallops. Thanks for a yummy dish which would be lower in fat if you cut back on the sauce.:)The wine can be adding all at one time without losing it`s flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Seared Scallops Tapas

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.2
     
    Calories from Fat 118
    53%
    Total Fat 13.1 g
    20%
    Saturated Fat 4.6 g
    23%
    Cholesterol 30.1 mg
    10%
    Sodium 257.1 mg
    10%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.4 g
    5%
    Protein 8.7 g
    17%

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