Rosemary Fried Scallops with Tomato-Caper Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 2 tablespoons cornmeal 
• 1 tablespoon parsley fresh chopped
• 1 teaspoon rosemary fresh chopped
• 1 tablespoon olive oil 
• 2 teaspoons rice vinegar 
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 
• 0.3 teaspoon sugar 
• 2 cups tomatoes chopped

Equipment

• frying pan
• ziploc bags

Directions

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