Pan Seared Scallops With Fresh Tomato Caper Salsa

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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