Seared Scallops with Sherry-Caper Vinaigrette - Rachael Ray Every Day

    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