Seared Scallops with Sherry-Caper Vinaigrette
- 4Servings
Ingredients
- 3 tbsp. EVOO
- 1 tbsp. rinsed capers
- 2 tsp. chopped fresh parsley
- 2 tsp. minced shallots
- 2 tsp. sherry vinegar
- 1/4 tsp. Dijon mustard
- 1/4 tsp. sugar
- 2 tbsp. vegetable oil
- 16 large sea scallops
Preparation
In bowl, stir first 7 ingredients; season. In nonstick skillet, heat vegetable oil over medium-high. Season scallops; cook until browned, about 2 minutes per side. Top with vinaigrette