Ingredients
-
8
-
-
1
-
1/4
-
1/8
-
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
Directions
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
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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. |
