Seared Scallops with Sherry-Caper Vinaigrette - Rachael Ray In Season

Seared Scallops with Sherry-Caper Vinaigrette

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Seared Scallops with Sherry-Caper Vinaigrette

Recipe by Laraine Perri

  • 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