These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner. You'll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce. Source: EatingWell Magazine, May 2020

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Pat scallops dry. Heat oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm.

  • Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes. Add wine and capers; cook, stirring and scraping up any browned bits, until the wine is reduced by half, about 1 minute. Remove from heat and stir in butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.

Nutrition Facts

224 calories; 12.9 g total fat; 6 g saturated fat; 50 mg cholesterol; 495 mg sodium. 412 mg potassium; 7.1 g carbohydrates; 0.9 g fiber; 2 g sugar; 14.5 g protein; 814 IU vitamin a iu; 9 mg vitamin c; 29 mcg folate; 21 mg calcium; 1 mg iron; 37 mg magnesium;