Scallops with Capers and Tomatoes
Elevate your weeknight dinner with this elegant recipe for Scallops with Capers and Tomatoes, a dish that strikes the perfect balance between simplicity and sophistication. Juicy, golden-seared sea scallops are paired with a vibrant medley of sweet cherry tomatoes, tangy capers, and a buttery lemon-garlic sauce infused with dry white wine. Ready in just 30 minutes, this seafood delight is perfect for entertaining or treating yourself to a gourmet dining experience at home. Fresh parsley adds a final pop of color and flavor, while the versatile sauce is perfect for soaking up with crusty bread or serving over pasta or rice. Packed with fresh ingredients and bold flavors, this dish is sure to impress while being surprisingly easy to prepare.
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Recipe Information
Ingredients
- 1 pound sea scallops
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 3 tablespoons capers, rinsed and drained
- 1 cup cherry tomatoes, halved
- 0.25 cup dry white wine
- 2 tablespoons parsley, chopped
- 1 unit lemon, juiced
Instructions
Pat the scallops dry with paper towels. Season both sides of the scallops with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, add the scallops in a single layer without overcrowding the pan (cook in batches if necessary).
Sear the scallops for 2-3 minutes per side until golden brown and cooked through. Remove scallops from the pan and set aside on a plate.
Reduce the heat to medium and add butter to the same skillet. Allow the butter to melt, then stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the capers and cook for another 30 seconds, stirring gently.
Toss in the halved cherry tomatoes and cook for 1-2 minutes until they begin to soften.
Pour in the dry white wine and allow it to simmer for 1-2 minutes, deglazing the pan by scraping up any browned bits on the bottom.
Stir in the lemon juice and chopped parsley, then return the seared scallops to the skillet. Cook for another 1-2 minutes to reheat the scallops and coat them in the sauce.
Remove from heat and serve immediately. Pair with crusty bread, rice, or pasta to enjoy the flavorful sauce.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2032 mg | 43% | |
*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.
