Prep 30 mins
Cook 12 mins
The sauce in this dish is great sopped up with a loaf of crusty bread Enjoy!
- 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
- 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!
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.
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!
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.