Pan Seared Scallops with Fresh Tomato Caper Salsa
Elevate your dinner table with the vibrant and sophisticated flavors of Pan Seared Scallops with Fresh Tomato Caper Salsa. This quick and elegant recipe pairs tender, golden-crusted sea scallops with a zesty salsa made from sweet grape tomatoes, briny capers, aromatic shallots and garlic, and a refreshing kick of lemon and parsley. The scallops are perfected with a buttery basting technique that locks in their signature succulence, while the salsa adds a light, tangy brightness to every bite. Ideal for a weeknight indulgence or impressing guests at a dinner party, this dish combines gourmet flair with minimal prep time and cooks in just 10 minutes. Serve alongside a crisp green salad or crusty bread, and finish with a squeeze of fresh lemon for a truly unforgettable meal.
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 1 cup grape tomatoes
- 2 tablespoons capers
- 1 small shallot
- 1 clove garlic
- 2 tablespoons flat-leaf parsley, chopped
- 1 large lemon (zest and juice)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- to taste kosher salt
- to taste black pepper, freshly ground
Instructions
Pat the scallops dry with paper towels and season both sides with a light sprinkle of salt and freshly ground black pepper. Set aside.
Dice the grape tomatoes into quarters and place them in a medium bowl.
Finely mince the shallot and garlic. Add them to the bowl with the tomatoes.
Stir in the capers, chopped parsley, lemon zest, and juice of half the lemon. Add 1 tablespoon of olive oil, a pinch of salt, and some freshly ground black pepper. Mix well and set aside to let the flavors meld.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering and hot (but not smoking), add the scallops to the pan in a single layer, making sure they are not overcrowded.
Sear the scallops for 2-3 minutes on one side until a golden-brown crust forms. Avoid moving or flipping them prematurely.
Flip the scallops and add the butter to the skillet, basting the scallops by spooning the melted butter over them. Cook for an additional 1-2 minutes until the scallops are just opaque and cooked through.
Remove the scallops from the heat and transfer them to a serving plate.
Give the tomato caper salsa a quick stir and spoon it generously over the scallops.
Serve immediately with a wedge of the remaining half lemon for squeezing over the top, and enjoy!
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
