Scallops with Capers and Tomatoes

Ingredients

• 3 tablespoons capers drained
• 0.5 cup cooking wine dry white
• 2 tablespoons basil fresh chopped
• 1  garlic clove minced
• 1 tablespoon olive oil extra-virgin
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 
• 1 cup tomatoes diced seeded

Equipment

• frying pan
• paper towels

Directions

1. Pat scallops dry with paper towels.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add scallops to pan; cook 3 minutes on each side or until done.
4. Remove scallops from pan; keep warm.
5. Add garlic to pan; cook 15 seconds.
6. Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before serving.