Scallops with tomato-caper sauce
1 small, diced
2 medium clove(s), minced
Canned diced tomatoes
Red pepper flakes
4 Tbsp, chopped fresh
1 Tbsp, drained
- 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