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Pan Seared Scallops with Tomatoes, Olives, and Capers
Ingredients
  • 12 large sea scallops, side muscle removed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • ⅓ cup Kalamata olives, pitted and halved
  • 2 tablespoons capers, drained
  • ¼ cup dry white wine
  • Juice of 1 lemon
  • ¼ cup fresh parsley, chopped
  • Lemon wedges, for serving
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