Spicy Seared Scallops Tapas

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

• Ready In: 42 mins
• Serves: 4

Ingredients

• 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
•  salt
• 1  pinch red pepper flakes (or more to taste)
• 1  pinch dried parsley

Directions

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