Pan Seared Scallops With Fresh Tomato Caper Salsa

Andi of Longmeadow Farm's Note:

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

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 8 sea scallops, dry (can sub bay scallops if larger scallops are not available)

Scallop seasoning

• 1 dash cumin, on each scallop
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper

Salsa

• 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

Searing

• cooking spray
• 1 teaspoon butter
• 1/4 teaspoon brown sugar
• 1 teaspoon olive oil

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.

Reviews

[Chicagoland Chef du Jour]

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!

[bikelap9]

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!

[Chef Kate]

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