Pan Seared Scallops With Fresh Tomato Caper Salsa Recipe

Name: Pan Seared Scallops With Fresh Tomato Caper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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, jalapeno 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.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Pan Seared Scallops With Fresh Tomato Caper Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Seared Scallops With Fresh Tomato Caper Salsa

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