Sea Scallop Insalta Caprese Recipe

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16 votes | 13084 views

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.

Prep time:
Cook time:
Servings: 2


Cost per serving $0.33 view details


  1. 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%
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  • kathy gori
    these look great! always nice to see an interesting way to fix scallops.
    I've cooked/tasted this recipe!
    • Frank Fariello
      Very elegant!
      • Denise Fletcher
        Lovely recipe for entertaining and I do love scallops!
        • redkathy
          Beautiful Claudia. Scallops and red wine = Jackpot!!!
          • Claudia lamascolo
            thank you all for you wonderful comments!
            • Daydreamer Desserts
              Speachless... theese look amazing, boy do you have a way with seafood!
              • Robert-Gilles Martineau
                Dear Claudia!
                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,
                • Lazaro Cooks
                  Fantastic scallop starter.
                  • Jason Adams
                    Absolute wonderful recipe. Beautiful appetizer for a true dinner party. I agree with Thom, scallops are definitely underated.
                    • Janet Pattison
                      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


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