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Scallops with Jammy Tomato Caper Sauce

Scallops with Jammy Tomato Caper Sauce
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5 from 1 review

Tantalize your taste buds with sweet, briny, spicy, and bright flavors that seared Scallops with Jammy Tomato Caper Sauce brings to the table.

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: Entree
  • Method: Searing
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound U10 or U10-20 scallops, side muscle removed
  • 3 tablespoons olive oil divided
  • 1 large shallot, diced
  • 4 garlic cloves, thinly sliced
  • 10–12 ounces grape or cherry tomatoes, halved
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1/3 cup dry white wine such as pinot grigio
  • 2 tablespoons capers, drained and rinsed
  • 1/3 cup fresh basil, chiffonade, plush extra for serving
  • 1 teaspoon lemon zest
  • 2 tablespoons unsalted butter, cold, optional
  • 1/2 teaspoon fine sea salt, divided

Instructions

  1. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Allow it to heat through. Add the shallots and let the sauté until translucent, about 5 minutes. 
  2. Add the garlic and allow it to cook for 60 seconds until fragrant.
  3. Add the tomatoes, 1/4 fine sea salt, and crushed red pepper flakes. Stir to combine and then allow the tomatoes to cook until they begin to release their juices and slump, 5-8 minutes.
  4. Add the white wine and stir. Let the sauce come to a simmer and cook until most of the wine has evaporated, 5-8 minutes.
  5. While the sauce is simmering heat a cast iron skillet over medium high heat and add 1 tablespoon of olive oil, swirling it around so it fully coats your pan. Let the oil heat through until almost most smoking.
  6. Pat your scallops dry. If you haven’t already remove the side muscle. Lightly season one side with a pinch of fine sea salt.
  7. Place the seasoned side of the scallops into the hot skillet, making sure not to crowd them. It’s better to work in batches if necessary. Let the first side sear for 2 minutes. You will begin to see white creep up the sides. 
  8. Season the second side of the scallops with the remaining sea salt.
  9. Flip the scallops over and allow the second side to sear for 1 minute to 90 seconds. The internal temperature should be between 115-120 degrees. Remove the scallops from the pan and allow them to rest on a plate while you finish the sauce.
  10. Stir in the basil and capers into the sauce. Taste for seasoning.
  11. Remove the pan from the heat. Stir in the cold butter if adding.
  12. Nestle the scallops into the sauce. Garnish with the lemon zest and additional basil.

Notes

  1. If your scallops seem like they’re sticking when you go to flip them, give them an extra 30 seconds.
  2. Always cook your scallops to temperature. Don’t worry if they aren’t as seared as you want them to be. It’s better to have a lighter, tender scallop than a beautifully seared scallop that’s overcooked, tough, and chewy.
  3. If using kosher salt, you may need to add a little additional salt.
  4. Cherry tomatoes can also be used for this recipe, or a combination of grape and cherry tomatoes. Use what looks good.
  5. Make sure that you are using dry packed scallops.

Find it online: https://beachgirlgrills.com/scallops-with-jammy-tomato-caper-sauce/