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Pan Seared Scallops with Tomatoes, Olives, and Capers

Pan Seared Scallops with Tomatoes, Olives, and Capers

DeShawn Mitchell
A quick and flavorful dish featuring sweet scallops seared to perfection, paired with a tangy tomato, olive, and caper sauce. Perfect for weeknight dinners or special occasions, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 portions
Calories 250 kcal

Ingredients
  

  • 1 lb sea scallops patted dry, side muscle removed
  • 2 tbsp extra virgin olive oil
  • 1 pint cherry tomatoes halved
  • 1/4 cup Kalamata olives pitted and halved
  • 2 tbsp capers drained
  • 2 cloves garlic minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup white wine
  • 1/4 cup fresh basil chopped
  • salt and pepper to taste

Instructions
 

Prepare the Scallops

  • Pat the scallops dry with paper towels and remove the side muscle if attached. Season with salt and pepper.

Make the Sauce

  • In a skillet, heat 1 tbsp olive oil over medium heat. Add crushed red pepper flakes and sauté for 1 minute.
  • Add minced garlic and cook until fragrant, about 30 seconds.
  • Add cherry tomatoes and cook until softened and slightly blistered, about 5 minutes.
  • Stir in olives and capers, cooking for 2 minutes.
  • Pour in white wine and simmer for 3-4 minutes. Stir in fresh basil and keep warm.

Sear the Scallops

  • In a heavy-bottomed skillet, heat 1 tbsp olive oil over high heat until shimmering.
  • Add scallops, ensuring they don't touch, and sear for 2-3 minutes per side until golden brown and opaque.
  • Serve scallops over the tomato, olive, and caper sauce, garnished with extra basil if desired.

Notes

  • Pat scallops dry for a better sear.
  • Use high-quality olive oil for enhanced flavor.
  • Serve with pasta, grains, or vegetables for a complete meal.
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