Rosemary Fried Scallops with Tomato-Caper Salad

Rosemary Fried Scallops with Tomato-Caper Salad
Photo by Randy Mayor


  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons rice vinegar
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon sugar
  • 2 cups chopped tomato
  • 1 teaspoon chopped fresh rosemary
  • 1 ½ pounds sea scallops
  • + 4 more ingredients
    • 1 tablespoon capers
    • ¼ teaspoon salt
    • 2 tablespoons cornmeal
    • 1 tablespoon olive oil

Heat oil in a large nonstick skillet over medium-high heat. Combine tomato and next 6 ingredients (through pepper). Combine cornmeal, rosemary, and scallops in a zip-top plastic bag; seal and shake well to coat. Add scallops to pan; cook 3 minutes on each side or until done. Serve with tomato salad.

View full recipe at My Recipes


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