I found this recipe in my email this morning from a newsletter I get from The Prep at Eating Well. I was intrigued by the time it would take to make the recipe and the calorie count. 20 minutes to prepare and under 400 calories! The reviews from the other side of the table were favorable.
The newsletter recommended Zucchini Zoodles Cacio e Pepe. I love Cacio e Pepe but had never tried Zucchini Zoodles. Well, I made the recipe and found out I am not a fan of Zoodles. Next!
The recipe also recommended polenta to soak up the sauce. I made that too and that was a good suggestion. And yes I use instant Polenta.
This is the original recipe from EatingWell.com.
I cut the recipe in 1/2 and there was plenty for both of us.
I cut the recipe in 1/2 and there was plenty for both of us.
And enough for Lucy who seems to love scallops!
Ingredients-
1 pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
½ cup dry white wine
2 tablespoons capers, rinsed
3 tablespoons unsalted butter
¼ teaspoon ground pepper
Chopped fresh parsley for garnish
Method-
Pat scallops dry. Heat oil in a large skillet over medium-high heat. Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm.
Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes. Add wine and capers; cook, stirring and scraping up any browned bits until the wine is reduced by half, about 1 minute. Remove from heat and stir in butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.
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