Scallops Cherry Tomatoes With Caper Butter Sauce Recipes

SCALLOPS & CHERRY TOMATOES WITH CAPER-BUTTER SAUCE

Steps:

• Pat scallops dry. Heat oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm.
• Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes. Add wine and capers; cook, stirring and scraping up any browned bits, until the wine is reduced by half, about 1 minute. Remove from heat and stir in butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.

PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• 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!
• 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.

SCALLOPS WITH CAPERS AND TOMATOES

Steps:

• Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
• Add garlic to pan; cook 15 seconds, stirring constantly. Add wine and next 4 ingredients (through tomato) to pan. Serve the tomato mixture over scallops; drizzle evenly with oil just before serving.

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

SAVORY SAUTEED SCALLOPS WITH CHERRY TOMATOES

Steps:

• Pat scallops dry.
• In skillet over medium-high heat, melt butter and oil until very hot.
• Add scallops; saute quickly until cooked.
• (Probably no more than 3 minutes per side.) Remove scallops and keep warm.
• Add tomatoes to skillet and add remaining ingredients.
• Increase heat to high and cook quickly to thicken sauce.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.