Pan Seared Scallops With Fresh Tomato Caper Salsa

READY IN: 15mins
Recipe by Andi of Longmeadow Farm

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 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!

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.

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