Scallops With Capers And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | T | Olive oil |
| 3 | Garlic cloves, pressed | |
| 1 | t | Minced lemon peel, yellow |
| part only | ||
| 12 | Sea scallops | |
| 2 | T | Minced drained oil-packed |
| sun-dried tomatoes | ||
| 1 | T | Drained capers |
| 2 | T | Fresh lemon juice |
| 3/4 | t | Minced fresh thyme or 1/4 |
| teaspoon dried crumbled | ||
| 1/4 | c | 1/2 stick chilled unsalted |
| butter cut into pieces | ||
| Servings |
INSTRUCTIONS
1998 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. Bon Appétit Too Busy To Cook Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23,
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Nutrition (calculated from recipe ingredients)
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Calories: 1730
Calories From Fat: 1695
Total Fat: 192.6g
Cholesterol: 366mg
Sodium: 443.2mg
Potassium: 359mg
Carbohydrates: 7.8g
Fiber: 1.7g
Sugar: 3.9g
Protein: 3g