Wash scallops and then pat them dry. Heat oil in large skillet over med hi heat. Add scallops and cook til brown on both sides, @ 5 minutes total. Remove and place in dish covered to keep warm.
Add tomatoes to the skillet and cook, stirring once til browned on 1 side and starting to burst, 2-3 minutes. Add wine and capers; cook, stirring and scaping up any browned bits, til wine reduced by half @ 1 minute. Remove from heat and stir in butter and ground pepper. Serve the sauce over the scallops and garnish with parsley.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (48%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 52.7mg||16 %|
|Sodium 184.9mg||6 %|
|Potassium 382.6mg||10 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.9g|
|Protein 19.2g||27 %|
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Calories per serving: 187
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