Scallop and Tomato Saute

Serve this speedy and tasty saute over your favorite pasta with a green salad and some crusty bread for a great meal. Cooking Light magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1 1⁄2 lbs  large scallops
• 2  teaspoons garlic, minced
• 1 (28 ounce) can whole tomatoes, undrained
• 1⁄3 cup dry white wine
• 1⁄3 cup fresh parsley, chopped
• 1  tablespoon  balsamic vinegar
• 2  teaspoons fresh lemon juice
• 1  teaspoon capers
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons parmesan cheese, freshly grated

Directions

1. Heat oil in a large nonstick skillet over medium high heat.
2. Add scallops to pan and cook for 2 min on each side.
3. Remove scallops from pan; keep warm.
4. Add garlic to pan and cook 1 min or until lightly browned.
5. Drain and 1/2 cup of the liquid from the tomatoes. Add tomatoes and remaining liquid to pan. Crush the tomatoes slightly with a spoon and cook 2 minute.
6. Add wine, parsley, balsamic vinegar, lemon juice, capers, red pepper, salt and black pepper and bring to a boil.
7. Reduce heat and simmer 4 minute.
8. Add the scallops back to the pan and cook 1 min or until thoroughly heated. Sprinkle with cheese and serve over your fave pasta.