Blue Heaven Scallops

1. 1

   This is an edited version of the original, but oh so yum! I used some Swanson's fat free broth vs. wine, mainly because it's what I had, and I added the capers because I like them!

2. 2

   The trick is to use a VERY HOT pan to sear the scallops. I used the large sea scallops and I sprayed the pan with cooking spray first. Then you quickly add the garlic. When done quickly, it browns the scallops slightly and thus you get a brownish sauce to go along.

3. 3

   Add the tomatoes, onion, mushrooms, capers which will cool down the pan so the scallops and garlic stop cooking.

4. 4

   Cook for just a minute, add the wine or broth, stir it up to get the scrapings into the sauce (like clarifying?) and simmer for a minute or two.

5. 5

   Remove from heat and add the butter slice, swirl it to finish the sauce.

6. 6

   This is some good stuff fit for a very special occasion. I served with shrimp scampi, asparagus with hollandaise, and garlic bread which was a great way to enjoy all those flavors as dipping sauces.

* Per serving · 4 servings · Values may vary.

No additional tips available.