Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner. You'll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce.

Breana Killeen
Source: EatingWell Magazine, May 2020

Gallery

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

224 calories; protein 14.5g; carbohydrates 7.1g; dietary fiber 0.9g; sugars 2g; fat 12.9g; saturated fat 6g; cholesterol 50.1mg; vitamin a iu 813.5IU; vitamin c 9mg; folate 29.4mcg; calcium 20.8mg; iron 0.8mg; magnesium 36.9mg; potassium 412.4mg; sodium 495mg.
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Reviews (5)

7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/24/2021
I made this for 2 with 6 large scallops which was plenty. Very good and quite easy. I added diagonally sliced asparagus to half the tomatoes and served with Parmesan Polenta for a full meal. Read More
Rating: 4 stars
07/26/2020
Super simple and it was delicious. The two tweaks I would make is to crank the stove heat all the way to high (not medium-high). My scallops wouldn't really brown and, while my tomatoes cooked through, I wanted a little more of a blister. I might vertically cut the tomatoes in half next time. Read More
Rating: 5 stars
06/06/2021
OMGS!!! What a find!!! This is one of the best scallop recipes ever!!! Hubby and I both loved it. I made it exactly as stated, except I cut the cherry tomatoes in half before adding to skillet because they were rather large. Read More
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Rating: 4 stars
04/27/2021
This is a delicious recipe! My only issues were that the tomatoes browned but did not blister--I ended up mashing them with the spatula to get them to pop--and my sauce turned out a muddy brown rather than the more appetizing golden color in the picture. Maybe if I owned a cast iron pan I'd have better luck, but the taste was outstanding! Read More
Rating: 5 stars
07/24/2020
Easy and tasty! Read More
Rating: 5 stars
02/03/2021
Super simple, fast and absolutely delicious. I listened to another review about cooking at a higher temperature and it came out perfect. It is elegant enough to impress company and delicious enough for a nice romantic dinner. Saying that, my son loved it too... LOL Read More
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Rating: 5 stars
09/07/2020
Made this for dinner last night, served over linguine. It was the BEST recipe I've found for sea scallops! The sauce made from deglazing the pan with a little white wine, briefly sauteed cherry tomatoes, capers and butter made the dish. Read More