Pan Seared Scallops With Fresh Tomato Caper Salsa |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 Ingredients:
8 sea scallops, dry (can sub bay scallops if larger scallops are not available) |
1 dash cumin, on each scallop |
1/4 teaspoon salt |
1/8 teaspoon ground pepper |
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 |
cooking spray |
1 teaspoon butter |
1/4 teaspoon brown sugar |
1 teaspoon olive oil |
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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