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.

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

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.

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.

SAUTED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY

Steps:

• Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

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.