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Pan Seared Scallops With Fresh Tomato

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Ingredients

Adjust Servings:
8 sea scallops, dry can sub bay scallops if larger scallops are not available
1 dash cumin, on each scallop
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/2 lb grape tomatoes or cherry
1 tablespoon capers
1 teaspoon lemon juice, fresh
1/4 cup red onion, minced

Nutritional information

58.7
Calories
21 g
Calories From Fat
2.4 g
Total Fat
0.8 g
Saturated Fat
9.7 mg
Cholesterol
339.1 mg
Sodium
5.3 g
Carbs
1 g
Dietary Fiber
2.8 g
Sugars
4.4 g
Protein
104 g
Serving Size

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Pan Seared Scallops With Fresh Tomato

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    Cuisine:

    Since it's scallops season here in Maine, I was looking for something new and different do with them, rather than fall back on old favorites. This recipe definitely hit the spot: the perfect combination of sweet, sour, salty, and spicy! Thanks for posting!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Pan Seared Scallops With Fresh Tomato Caper Salsa, Quick and easy pan seared scallops with fresh tomato caper salsa. All ingredients are easily assessable at your grocery store. Recipe submitted for RSC #10, Since it’s scallops season here in Maine, I was looking for something new and different do with them, rather than fall back on old favorites. This recipe definitely hit the spot: the perfect combination of sweet, sour, salty, and spicy! Thanks for posting!, Made this for our dinner along with recipe#75508#75508 and rice pilaf…soooo delicious and easy! I had never had a salsa with capers I love capers but I was curious how it would taste…wonderful! I followed the instructions completely only adding a little cilantro to my salsa. Definately going into my “Favorites of 2011”. Made for Bounce the Ball for Summer Fun Tag Game. Thank you Andi for another wonderful recipe!


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    Steps

    1
    Done

    Rub Scallops With Cumin, Salt and Pepper. Can Sit in Refrigerator from 5 Minutes or Longer Up to 2 Hours.

    2
    Done

    Quarter Grape Tomatoes, Add Capers, Lemon Juice, Red Onions, Jalapeo Peppers, Brown Sugar, Cumin, Salt, and Pepper; Toss Lightly Together in a Small Bowl.

    3
    Done

    Spray a Skillet With Non Cooking Spray, Over Medium Heat, Melt Together Butter, Oil, and Brown Sugar.

    4
    Done

    Add Scallops 4 at a Time, Searing and Browning on One Side, Turning Over at the End of 3 Minutes, and Brown on Second Side. Continue With Last 4 Scallops.

    5
    Done

    Place Two Cooked Scallops on Each Plate, and Top With Fresh Tomato Caper Salsa.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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