Seared Scallops with Sherry-Caper Vinaigrette

Name: Seared Scallops with Sherry-Caper Vinaigrette
Yield: 4
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Feb 21, 2017

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