PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS
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
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.
SCALLOPS WITH CAPERS AND TOMATOES
Found in Cooking Light Fesh Food Fast magazine. I love scallops and this one I haven't tried yet but it looks and sounds very simple, easy and delicious.
Provided by mama smurf
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
- Add garlic to pan; cook 15 seconds, stirring constantly. Add wine and next 4 ingredients (through tomato) to pan. Serve the tomato mixture over scallops; drizzle evenly with oil just before serving.
SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.
PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA
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
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
More about "scallops cherry tomatoes with caper butter sauce recipes"
SEARED SCALLOPS WITH CHERRY TOMATO SAUCE - FRAMED …
From framedcooks.com
PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS
From punchfork.com
SCALLOPS & CHERRY TOMATOES WITH CAPER-BUTTER SAUCE - RECIPE CART
From getrecipecart.com
SCALLOPS & CHERRY TOMATOES WITH CAPER-BUTTER SAUCE
From belaya.info
SMOKED SCALLOP & TOMATO SPAGHETTI | SKIPPER OTTO
From skipperotto.com
HOW TO COOK SCALLOPS: AN EASY STEP BY STEP GUIDE - CHEF JEAN PIERRE
From chefjeanpierre.com
PAN SEARED SCALLOPS WITH PAN ROASTED TOMATO, OLIVE & CAPER …
From seasoned.com
MEDITERRANEAN SCALLOPS WITH TOMATOES, CAPERS, AND …
From juliasalbum.com
SCALLOPS WITH CAPERS, CHERRY TOMATOES, BUTTER AND …
From lucywaverman.com
SCALLOPS CHERRY TOMATOES WITH CAPER BUTTER SAUCE RECIPES
From tfrecipes.com
SCALLOPS & CHERRY TOMATOES WITH CAPER-BUTTER SAUCE
From punchfork.com
PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS
From copymethat.com
SCALLOPS WITH BURST CHERRY TOMATO BUTTER SAUCE - BIGOVEN
From bigoven.com
PASTA WITH GARLICKY TOMATO SAUCE & BAY SCALLOPS - EATINGWELL
From eatingwell.com
SCALLOP PASTA WITH TOMATOES AND CAPERS - MAN MEETS OVEN
From manmeetsoven.com
20-MINUTE SEARED SCALLOP TACOS WITH AVOCADO SALSA
From marleysmenu.com
SCALLOPS & CHERRY TOMATOES WITH CAPER-BUTTER SAUCE
From eatrightguy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love