Scallops & Cherry Tomatoes with Caper-Butter Sauce

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.


    • 1 pound dry sea scallops, tough side muscle removed
    • 1 tablespoon extra-virgin olive oil
    • 1 pint cherry tomatoes
    • ½ cup dry white wine
    • 2 tablespoons capers, rinsed
    • 3 tablespoons unsalted butter
    • ¼ teaspoon ground pepper
    • Chopped fresh parsley for garnish


  1. 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.
  2. 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.