Pan Seared Scallops With Fresh Tomato Caper Salsa

Total Time
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


  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

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!

Chicagoland Chef du Jour July 18, 2010

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!

bikelap9 January 12, 2010

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

Chef Kate February 09, 2009

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