Pan Seared Scallops with Tomatoes, Olives, and Capers
User Reviews
5
Pan Seared Scallops with Tomatoes, Olives, and Capers
Description
This dish begins by preparing a tomato, olive, and caper sauce where butter is browned until nutty, then olive oil, red pepper flakes, and garlic are sautéed to bring out their fragrance. Cherry tomatoes are cooked until blistered but still holding shape, then olives and capers are stirred in. White wine adds acidity and depth as the sauce simmers gently. Fresh basil and lemon juice brighten the sauce at the end, balanced with salt to taste.
The scallops are prepared separately by removing the side muscle, rinsing, drying, and seasoning with salt and pepper. They are seared in a combination of butter and olive oil until a golden crust forms on each side, ensuring a tender interior. The prepared sauce is poured over the scallops before serving, combining the richness of seared seafood with the savory, tangy sauce.
This dish is elegant yet straightforward, suitable for serving as an appetizer or main course with minimal plating. It emphasizes the texture contrasts between the crusty scallops and the fresh, slightly acidic sauce.
Ingredients
For the Tomato, Olive, Caper Sauce:
- 2 Tablespoons butter unsalted
- 1 olive oil 1/2 tablespoon
- 1/4 teaspoon red pepper flakes crushed
- 1 garlic large clove, finely minced
- 1 pint cherry tomato sliced in half
- 3 Tablespoons kalamata olives seedless, roughly chopped
- 2 Tablespoons caper drained and rinsed
- 1/4 cup white wine dry
- 1/2 cup basil fresh, finely chopped
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon salt more to taste
For the Seared Scallops:
- 1 sea scallop 1/2 pound, patted dry
- 1/2 tablespoon butter unsalted
- 1 tablespoon olive oil
- sea salt freshly ground
- black pepper freshly ground
Instructions
For the Tomato, Olive, Caper Sauce:
- In a large sauté pan over medium heat, add the butter and cook, tilting the pan frequently, until butter has lightly browned. It should smell nutty and have amber bits on the bottom of the pan.
- Add the olive oil and crushed red pepper flakes sauté for 1 minute. The add in the garlic and cook, stirring frequently, for another minute, or until garlic is fragrant.
- Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 minutes.
- Stir in the olives and capers and cook for 2 minutes, stirring frequently.
- Add in the white wine, stir, and allow the mixture to come to a gentle simmer.
- Stir in the basil, lemon juice, and salt, and cook for 2 minutes. Pour over scallops and serve warm!
For the Seared Scallops:
- Remove the tiny side muscle from the scallops (if they have one). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.
- Add the butter and oil to a large sauté pan over high heat.
- While the pan heats up, lightly salt and pepper the scallops.
- Once the pan begins to lightly smoke, gently add the scallops into the pan, making sure they are not touching.
- Sear scallops for about 1 and 1/2 minutes, then gently flip and cook for another 1 and 1/2 minutes, or until both sides are golden brown. Don't touch them at all while they're searing.
- Tops with sauce, and serve warm! Preferably over pasta or rice.
User Reviews
Overall Rating
5
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