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Scallops with tomato-caper sauce

1
Points® value
Total Time
19 min
Prep
4 min
Cook
15 min
Serves
4
Difficulty
Easy
Make this Italian-inspired main a staple for weeknight dinners. Ready in less than 20 minutes, this recipe features a scratch-made tomato sauce flavored with fresh basil and briny capers. Regulate the heat in your sauce by changing the amount of red pepper flakes. The delicate scallops are a perfect pairing the tangy unctuous sauce in both flavor and texture. Serve with some wilted chard and whole wheat pasta or pair with some mashed cauliflower. Substitute shrimp for the scallops if you prefer.

Ingredients

Olive oil

3 tsp

Uncooked onion

1 small, diced

Garlic

2 clove(s), minced

Canned diced tomatoes

14½ oz

Table salt

½ tsp

Red pepper flakes

⅛ tsp

Fresh basil

4 Tbsp, chopped fresh

Capers

1 Tbsp, drained

Uncooked scallops

1 pound(s)

Black pepper

⅛ tsp

Instructions

  1. 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.
  2. 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.
  3. Spoon sauce evenly onto 4 plates. Top evenly with scallops and sprinkle with remaining 1 tablespoon basil.
  4. Serving size: about 4 scallops and ½ cup sauce

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