Seared Scallops with Tomatoes, Olives, and Capers
Golden seared scallops paired with juicy tomatoes, briny olives, and capers for a vibrant Mediterranean delight!
Ingredients:
12 large sea scallops, side muscle removed Salt and freshly ground black pepper, to taste 2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and halved
2 tablespoons capers, drained
1/4 cup dry white wine
Juice of 1 lemon
1/4 cup fresh parsley, chopped Lemon wedges, for serving
Preparation Steps:
Prepare the Scallops:
1. Pat the scallops dry with paper towels and season both sides with salt and pepper. This ensures a golden, crispy sear.
2 Sear the Scallops:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan.
Sear the scallops for about 2 minutes per side until they develop a golden crust.
Remove scallops from the skillet and set aside on a plate.
3. Make the Sauce:
In the same skillet, reduce the heat to medium and add 1 tablespoon butter and minced garlic.
Sauté for 1 minute until fragrant.
4. Add the Veggies:
Add the cherry tomatoes, olives, and capers.
Cook for 2-3 minutes until the tomatoes begin to soften.
5. Deglaze the Pan:
Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
Stir in the lemon juice.
6. Finish the Dish:
Return the scallops to the skillet and cook for an additional minute to meld the flavors.
Sprinkle with fresh parsley.
7. Serve:
Plate the scallops with the sauce and garnish with lemon wedges.
Enjoy!
