Pan Seared Scallops With Tomatoes Olives And Capers Recipes

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PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE



Pan Seared Scallops with Lemon Caper Sauce image

Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.

Provided by Jessica Gavin

Categories     Appetizer     Dinner     Main Course     Side Dish

Time 28m

Number Of Ingredients 17

⅓ cup kosher salt (plus more for seasoning)
1 cup hot water
4 cups ice water
1 pound large scallops (1 ½ inches wide, about 14 to 16)
3 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
½ cup white wine (optional)
1 cup unsalted chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
2 tablespoon capers (rinsed)
1 tablespoon dijon mustard
Black pepper (for seasoning)
1 tablespoon chopped dill
1 teaspoon chopped chives
6 lemon wedges

Steps:

  • In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
  • Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  • Allow scallops to sit for 10 minutes at room temperature before cooking.
  • In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
  • Sprinkle scallops lightly with salt on both sides.
  • Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
  • Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
  • Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
  • When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
  • In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
  • Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
  • Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
  • Turn off heat and whisk in Dijon mustard.
  • Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
  • Taste sauce and season with salt and pepper as needed.
  • Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.

Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 15 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 10263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS



Pan Seared Scallops with Tomatoes, Olives, and Capers image

Looking for an easy and flavorful seafood dish? Look no further than these Pan Seared Scallops with Tomatoes, Olives, and Capers! Delicious on their own but insanely good over pasta or a bed of asparagus!

Provided by Ashley Manila

Categories     Dinner

Time 30m

Number Of Ingredients 16

2 Tablespoons unsalted butter
1 and 1/2 Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 large garlic glove, finely minced
1 pint cherry tomatoes, sliced in half
3 Tablespoons seedless Kalamata olives, roughly chopped
2 Tablespoons capers, drained and rinsed
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon salt (more to taste)
1 and 1/2 pounds sea scallops, patted dry
1/2 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground sea salt
Freshly ground black pepper

Steps:

  • In a large sauté pan over medium heat, add the butter and cook, tilting the pan frequently, until butter has lightly browned. It should smell nutty and have amber bits on the bottom of the pan.
  • Add the olive oil and crushed red pepper flakes sauté for 1 minute. The add in the garlic and cook, stirring frequently, for another minute, or until garlic is fragrant.
  • Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 minutes.
  • Stir in the olives and capers and cook for 2 minutes, stirring frequently.
  • Add in the white wine, stir, and allow the mixture to come to a gentle simmer.
  • Stir in the basil, lemon juice, and salt, and cook for 2 minutes. Pour over scallops and serve warm!
  • Remove the tiny side muscle from the scallops (if they have one). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.
  • Add the butter and oil to a large sauté pan over high heat.
  • While the pan heats up, lightly salt and pepper the scallops.
  • Once the pan begins to lightly smoke, gently add the scallops into the pan, making sure they are not touching.
  • Sear scallops for about 1 and 1/2 minutes, then gently flip and cook for another 1 and 1/2 minutes, or until both sides are golden brown. Don't touch them at all while they're searing.
  • Tops with sauce, and serve warm! Preferably over pasta or rice.

PAN-SEARED SWORDFISH WITH TOMATOES, OLIVES, AND CAPERS



Pan-Seared Swordfish with Tomatoes, Olives, and Capers image

Categories     Bread     Sauce     Olive     Tomato     Side     Swordfish     Boil

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 to 2 pounds swordfish, in 1 piece
Salt and black pepper to taste
1 tablespoon minced garlic
2 tablespoons drained capers
2 small dried chiles or a large pinch of hot red pepper flakes, or to taste
1/4 cup black or green olives, preferably not canned
4 cups (about one 28-ounce can) chopped tomatoes with their juice
Chopped fresh parsley leaves for garnish

Steps:

  • Put the oil in a deep skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the fish and brown it well, rotating and turning it as necessary and sprinkling it with salt and pepper; the process should take less than 10 minutes. Turn off the heat and remove the fish.
  • Turn the heat to medium and add the garlic, capers, chiles, and olives. Cook, stirring occasionally, for about a minute; add the tomatoes and bring to a boil. Gently slide the fish into the sauce and cook, turning once, until it is tender, about 5 minutes more. Taste and adjust the seasoning as necessary, then garnish and serve.

QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA



Pan Seared Scallops With Fresh Tomato Caper Salsa image

Quick and easy pan seared scallops with fresh tomato caper salsa. All ingredients are easily assessable at your grocery store. Recipe submitted for RSC #10

Provided by Andi Longmeadow Farm

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

8 sea scallops, dry (can sub bay scallops if larger scallops are not available)
1 dash cumin, on each scallop
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/2 lb grape tomatoes (or cherry)
1 tablespoon capers
1 teaspoon lemon juice, fresh
1/4 cup red onion, minced
1 teaspoon jalapeno pepper, minced (seeded and de-ribbed)
1/2 teaspoon brown sugar
1/2 teaspoon cumin
cooking spray
1 teaspoon butter
1/4 teaspoon brown sugar
1 teaspoon olive oil

Steps:

  • Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
  • Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
  • Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
  • Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
  • Place two cooked scallops on each plate, and top with fresh tomato caper salsa.

Nutrition Facts : Calories 58.7, Fat 2.4, SaturatedFat 0.8, Cholesterol 9.7, Sodium 339.1, Carbohydrate 5.3, Fiber 1, Sugar 2.8, Protein 4.4

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