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 Seared Scallops with a wonderful sauce over Insalta Caprese (fresh mozzarella and tomato) |
 Scallops seared in butter and olive oil. |
 Scallops, fresh mozzarella, Cabernet and vine ripe tomato |
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Starting off with an appetizer? An easy way to make seared scallops, pan fried outside on the grill in a little olive oil. After they are browned and removed the red wine is added until it thickened and the sauce has a nice buttery wine taste.
Ingredients
Directions
- check the link below for directions
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 2 servings | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 24mg | 1% |
| Potassium 48mg | 1% |
| Total Carbs 0.35g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 2.52g | 4% |
Reviews
February 8, 2010
these look great! always nice to see an interesting way to fix scallops.I've cooked/tasted this recipe!
February 16, 2010
Speachless... theese look amazing, boy do you have a way with seafood!
February 17, 2010
Dear Claudia!
Greetings!
Scallops are a favourite!
You can imagine how popular they are in Japan!
Beautiful recipe and pictures!
Really glad to have made your acquaintance!
Best regards,
Robert-Gilles
May 25, 2010
Scallops are underated and don't get the attention they deserve. I will try your recipe...looks delicious!
September 8, 2010
Absolute wonderful recipe. Beautiful appetizer for a true dinner party. I agree with Thom, scallops are definitely underated.-
November 5, 2011
Great recipe! I didn't have red wine so I used grape juice instead of brown sugar and wine.
The family loved it!I've cooked/tasted this recipe!This is a variation
