Pan Seared Scallops With Fresh Tomato Caper Salsa

Total Time
15mins
Prep 5 mins
Cook 10 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!

5 5

This was fabulous! I was looking for something quick and low cal and this was beyond my expectations! I just added more heat by using more jalepeno with seeds! Loved it and will make again and again!! Thanks!

5 5

Delicious! Very flavorful salsa that does NOT overwhelm the scallops. A perfect combo and very pretty presentation. Thanks again, Andi!