Rosemary Fried Scallops with Tomato-Caper Salad

Ingredients

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

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