Scallop and Tomato Sauté

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons bottled garlic minced
• 28 ounce canned tomatoes whole undrained canned
• 1 teaspoon capers 
• 0.5 teaspoon pepper red crushed
• 0.3 cup cooking wine dry white
• 0.3 cup parsley fresh chopped
• 2 teaspoons juice of lemon fresh
• 2 teaspoons olive oil 
• 2 tablespoons preshredded parmesan cheese fresh
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add scallops to pan, and cook 2 minutes on each side.
3. Remove scallops from pan; keep warm.
4. Add garlic to pan; cook 1 minute or until lightly browned.
5. Drain and discard 1/2 cup liquid from tomatoes.
6. Add tomatoes and remaining liquid to pan, crushing tomatoes slightly with a spoon; cook 2 minutes.
7. Add wine and next 7 ingredients (through black pepper); bring to a boil. Reduce heat, and simmer 4 minutes.
8. Add scallops to pan; cook 1 minute or until thoroughly heated.
9. Sprinkle with cheese.