Savory Pan-Seared Scallops with Zesty Tomato-Caper Relish
Indulge in a delightful seafood dish with these pan-seared scallops, perfectly complemented by a vibrant and zesty tomato-caper relish. This recipe is not only quick and easy to prepare but also highlights the fresh flavors of succulent sea scallops enhanced with a touch of cumin and a refreshing salsa made from ripe grape tomatoes, savory capers, and a hint of jalapeño heat. Ideal for a weeknight dinner or an elegant gathering, this dish will impress your guests and tantalize your taste buds.
4
Servings
100
Calories
14
Ingredients
Ingredients
Sea scallops
8 (dry)
Cumin
1 dash (for each scallop)
Salt
1/4 teaspoon (for seasoning)
Ground pepper
1/8 teaspoon (for seasoning)
Grape tomatoes
1/2 lb (quartered)
Capers
1 tablespoon (drained)
Fresh lemon juice
1 teaspoon (juiced)
Red onion
1/4 cup (minced)
Jalapeño pepper
1 teaspoon (minced (seeded and de-ribbed))
Brown sugar
1 teaspoon (for salsa)
Brown sugar
1/4 teaspoon (for searing)
Butter
1 teaspoon (for cooking)
Olive oil
1 teaspoon (for cooking)
Nonstick cooking spray
as needed (for skillet)
Instructions
1
Start by preparing the scallops: Rub each scallop with a dash of cumin, salt, and freshly ground pepper. Allow them to rest in the refrigerator for at least 5 minutes, or up to 2 hours, to enhance their flavor.
2
In a small bowl, quarter the grape tomatoes and add the capers, fresh lemon juice, minced red onion, diced jalapeño, brown sugar, an additional pinch of cumin, and a sprinkle of salt and pepper. Toss all ingredients lightly to combine, creating a fresh and zesty salsa.
3
Heat a skillet over medium heat and spray it with nonstick cooking spray. Add the butter and olive oil to the skillet, allowing them to melt together, along with the brown sugar, to create a rich searing mixture.
4
Carefully place four scallops in the skillet and let them sear for about 3 minutes without moving them, until they develop a beautiful golden-brown crust. Flip the scallops and sear the other side for an additional 2-3 minutes, until cooked through. Remove them from the skillet and let them rest while cooking the remaining scallops.
5
Repeat the searing process with the last four scallops. Once all scallops are cooked, plate two scallops per serving and generously top them with the fresh tomato-caper salsa. Serve immediately to enjoy the delightful contrast of crispy, warm scallops with the cool salsa.
Nutrition Information
5g
Fat
5g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
Sea scallops are the primary protein source for this dish.
How many scallops are used in total for the recipe?
The recipe calls for 8 sea scallops.
What is the recommended serving size?
The recipe makes 4 servings, which consists of 2 scallops per serving.
How should the scallops be prepared before seasoning?
The sea scallops should be dry before seasoning is applied.
What seasoning is rubbed onto the scallops?
Each scallop is rubbed with a dash of cumin, salt, and freshly ground pepper.
How long should the scallops rest in the refrigerator after seasoning?
They should rest for at least 5 minutes, and can be left for up to 2 hours.
What ingredients are in the zesty tomato-caper relish?
The relish includes grape tomatoes, capers, fresh lemon juice, red onion, jalapeño, brown sugar, cumin, salt, and pepper.
How should the grape tomatoes be prepared for the salsa?
The grape tomatoes should be quartered before being added to the mixture.
What is the preparation for the capers?
The capers should be drained before being tossed with the other ingredients.
How much red onion is required?
The recipe uses 1/4 cup of minced red onion.
How should the jalapeño pepper be handled?
It should be minced, seeded, and de-ribbed for the relish.
Is sugar used in the tomato-caper relish?
Yes, 1 teaspoon of brown sugar is included in the salsa.
What makes up the searing mixture in the skillet?
The searing mixture is a combination of butter, olive oil, and 1/4 teaspoon of brown sugar.
What heat setting is best for searing the scallops?
The skillet should be heated over medium heat.
How long should the first side of the scallops sear?
They should sear for about 3 minutes without being moved until a golden-brown crust forms.
Should the scallops be moved during the searing process?
No, let them sear without moving them to ensure they develop a proper crust.
How long do you cook the second side of the scallops?
The second side should be seared for an additional 2 to 3 minutes until cooked through.
How many calories are in a single serving?
Each serving contains approximately 100 calories.
What is the protein content per serving?
There are 9 grams of protein in each serving.
How much fat is in one serving?
Each serving contains 5 grams of fat.
What is the carbohydrate count per serving?
There are 5 grams of carbohydrates per serving.
Is this considered a quick meal to prepare?
Yes, it is described as a quick and easy dish that is ideal for weeknights.
What type of oil is used for the searing?
Olive oil is used along with butter for the searing process.
Why is nonstick cooking spray used?
The skillet is sprayed with nonstick cooking spray to prevent the scallops from sticking.
When is the tomato-caper relish applied to the dish?
The fresh relish is used as a topping once the scallops have been plated.
What provides the zesty flavor profile in the salsa?
The zestiness comes from the fresh lemon juice, capers, and the jalapeño.
Is this recipe suitable for an elegant gathering?
Yes, it is presented as an elegant dish that will impress guests.
What is the texture of the finished scallops?
They should have a crispy, warm exterior and a succulent, tender interior.
What specific variety of tomato is used?
The recipe specifies using 1/2 lb of grape tomatoes.
Is cumin used in the salsa as well as the rub?
Yes, an additional pinch of cumin is added to the salsa to enhance the overall flavor.