This quick-cooking scallop dish can be on the table in just 20 minutes.
Packed with vegetables, protein and a flavorful sauce, it makes a great weeknight main for two.
Petite carrots are harvested before they reach full maturity, making them thin and quick cooking.
Photo: Jason Donnelly
Snatch some up from the farmers' market early in the season.
Pat scallops dry and sprinkle with pepper.
Transfer to a plate.
Add shallot, olives, capers and garlic and cook until fragrant, about 1 minute.
Add wine and cook for 1 minute.
Remove from heat and add butter; stir until melted.
Serve with the scallops, sprinkled with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
