Tomatoes Recipes
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.
Ingreadient
- 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
Direction
- 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.
- 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.
Popular Recipes
Pickled ginger
Learn how to make your own pickled ginger to enjoy with s...
Salsa
This easy salsa is a recipe I just throw together, but it...
Broccoli Marinara
This is a great quick version of an Italian traditional s...
Hot and Sour Chinese Eggplant
Eggplant is sauteed, then coated in a spicy sweet sauce. ...
Stuffed Eggplant
This delicious stuffed eggplant with a cheesy top is a mu...
Magnolia blossom pickle
“Gently pickling magnolia blossom leaves enhances their...
No-churn ice cream
“Making your own ice cream can be a labour of love, but...
Daily Newsletter
Get all the top stories from Blogs to keep track.