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Scallops with Capers and Tomatoes


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  • 12 large sea scallops (about 1 1/2 pounds) Cooking spray 1 garlic clove, minced 1/2 cup dry white wine 1 tomato, seeded and diced (about 1 cup) $
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  • 3 tablespoons capers, drained 2 tablespoons chopped fresh basil 1/4 teaspoon salt $
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  • 1 tablespoon extra-virgin olive oil



Step 1

Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
2. Add garlic to pan; cook 15 seconds. Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before serving.


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