Name: Scallops with Tomato-Caper Sauce
Prep time: 4 min
Cook time: 15 min
Total time: 19 min
Yield: 4 servings
Ingredients: 3 tsp olive oil; 1 small uncooked onion(s) diced; 2 medium clove(s) garlic clove(s) minced; 14.5 oz canned diced tomatoes; 0.5 tsp table salt; 0.125 tsp red pepper flakes; 4 Tbsp basil chopped fresh; 1 Tbsp capers drained; 1 pound(s) uncooked scallop(s); 0.125 tsp black pepper

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Total Time: 19 min
Prep: 4 min
Cook: 15 min
Serves: 4
Difficulty: Easy

Ingredients

olive oil

3 tsp

uncooked onion(s)

1 small, diced

garlic clove(s)

2 medium clove(s), minced

canned diced tomatoes

14½ oz

table salt

½ tsp

red pepper flakes

⅛ tsp

basil

4 Tbsp, chopped fresh

capers

1 Tbsp, drained

uncooked scallop(s)

1 pound(s)

black pepper

⅛ tsp

Instructions

To make sauce, heat 2 teaspoons oil in medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, 1/4 teaspoon salt, and red pepper flakes and bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in 3 tablespoons basil and capers.
Meanwhile, to make scallops, sprinkle scallops with remaining 1/4 teaspoon salt and black pepper. Heat remaining 1 teaspoon oil in large skillet over high heat. Add scallops and cook, turning once, until browned and just opaque in center, about 4 minutes.
Spoon sauce evenly onto 4 plates. Top evenly with scallops and sprinkle with remaining 1 tablespoon basil.
Serving size: about 4 scallops and ½ cup sauce

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