Pan Seared Scallops With Fresh Tomato Caper Salsa

READY IN: 15mins
Recipe by Andi of Longmeadow

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

Top Review by Chicagoland Chef du

Review for Fresh Tomato Caper Salsa only: Great salsa topping for ID #288186 (tails removed) served over a bed of fancy greens. Just perfect for a hot summer night. Thanks for posting Andi!

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a