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Scallops with Capers and Tomatoes

12 large scallops
Cooking spray
1 garlic clove, minced
1/2 cup dry white wine
1 tomato, seeded and diced
3 TBSP. capers, drained
2 TBSP. chopped fresh basil
1/4 tsp. salt
1 TBSP. extra-virgin olive oil

Pat scallops dry with paper towels.
Heat a large, nonstick skillet over medium-high heat.
Cover pan with cooking spray.
Add scallops to pan; cook 3 minutes on each side or until done. Remove and keep warm.
Add garlic to pan; cook 15 seconds.
Add wine and the next 4 ingredients to pan.
Spoon mixture over scallops; drizzle evenly with olive-oil just before serving.
Serves 3 or 4.

Coastal Fisherman Merch
CF Merch



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