Blue Heaven Scallops

I found this recipe online, the Blue Heaven is a fantastic Key West restaurant that I used to frequent, eat outside with roosters running around you, a great tire swing in the yard...it's a kind of eclectic (young hippy-like) restaurant with award winning gourmet chefs.

• Ready In: 8 mins
• Serves: 2

Ingredients

• 1  lb scallops
• 1  teaspoon garlic, minced
• 1⁄2 tomatoes, diced
• 1⁄2 sweet onion, chopped
• 1⁄4 lb mushroom, sliced
• 1  teaspoon capers
• 1⁄4 cup white wine or 1⁄4 cup chicken broth
•  butter, slices

Directions

1. This is an edited version of the original, but oh so yum! I used some Swanson's fat free broth vs. wine, mainly because it's what I had, and I added the capers because I like them!
2. The trick is to use a VERY HOT pan to sear the scallops. I used the large sea scallops and I sprayed the pan with cooking spray first. Then you quickly add the garlic. When done quickly, it browns the scallops slightly and thus you get a brownish sauce to go along.
3. Add the tomatoes, onion, mushrooms, capers which will cool down the pan so the scallops and garlic stop cooking.
4. Cook for just a minute, add the wine or broth, stir it up to get the scrapings into the sauce (like clarifying?) and simmer for a minute or two.
5. Remove from heat and add the butter slice, swirl it to finish the sauce.
6. This is some good stuff fit for a very special occasion. I served with shrimp scampi, asparagus with hollandaise, and garlic bread which was a great way to enjoy all those flavors as dipping sauces.