Best Sauteed Scallops In White Wine With Sun Dried Tomatoes And Garlic Recipes

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SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES



Scallops with Capers and Sun-Dried Tomatoes image

Categories     Shellfish     Tomato     Sauté     Scallop     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

2 tablespoons olive oil
3 large garlic cloves, pressed
1 teaspoon minced lemon peel (yellow part only)
12 sea scallops
2 tablespoons minced drained oil-packed sun-dried tomatoes
1 tablespoon drained capers
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE



Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

  • Heat oil in heavy skillet over high heat.
  • When oil begins to smoke add scallops.
  • Sear each side for one minute or until each side is golden brown.
  • Add 1/2 cup of wine and lower heat to medium.
  • Simmer for 2 minutes.
  • Remove scallops from pan.
  • Add remaining wine and lemon juice,and garlic.
  • Bring to a boil and reduce by half.
  • Add butter, parsley and season with pepper.
  • Place scallops on a plate and smother with sauce.
  • Serve.

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