Italian Pan-Seared Scallops with Tomatoes and Capers Ingredients (Serves 4):
For the Scallops:
1 lb large sea scallops (about 12-16), patted dry
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper, to taste
1 teaspoon fresh lemon zest (optional, for extra brightness)
For the Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
2 tablespoons capers, drained and rinsed
1/4 cup dry white wine (or chicken broth)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon fresh parsley, chopped (for garnish)
Fresh lemon juice, for drizzling (optional)
👩🍳 Instructions:
1. Prepare the Scallops:
Pat the scallops dry with paper towels to remove excess moisture. This ensures a nice sear. Season both sides with salt, pepper, and a pinch of fresh lemon zest (optional) for extra citrus flavor.
2. Pan-Sear the Scallops:
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Once the pan is hot, carefully add the scallops, ensuring they are not overcrowded. Cook for about 2-3 minutes on each side until they are golden brown and just cooked through. The scallops should have a slight crust on the outside while being tender inside. Remove the scallops from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds, until fragrant.
Stir in the halved cherry tomatoes and cook for about 2-3 minutes, until they begin to soften and release their juices.
Add the capers and thyme, and pour in the white wine (or chicken broth). Let it simmer for 2-3 minutes, allowing the sauce to reduce slightly and develop flavor.
4. Finish the Dish:
Once the sauce has thickened a little, return the scallops to the pan, spooning some of the sauce over them. Cook for an additional 1-2 minutes, just to warm the scallops through.
Taste the sauce and adjust seasoning with salt and pepper as needed.
5. Serve:
Transfer the scallops to serving plates and spoon the tomato and caper sauce over the top.
Garnish with freshly chopped parsley and an optional squeeze of lemon juice for extra brightness.
Serve with a side of pasta, crusty bread, or a simple green salad.
💡 Tips:
Fresh Scallops: The fresher your scallops, the better this dish will be! If possible, buy them the same day you plan to make the dish.
Wine Substitute: If you don’t have dry white wine, you can substitute with chicken broth, vegetable broth, or a splash of white vinegar.
Flavor Boost: Add a pinch of red pepper flakes to the sauce for a little heat or a tablespoon of butter at the end for extra richness.
Italian Pan-Seared Scallops with Tomatoes and Capers is a simple yet refined dish that brings together the sweetness of the scallops with the tangy punch of the tomato and caper sauce. It's a great option for a light but flavorful dinner that feels special! 🍤🍅