Seared Scallops with Fresh Tomatoes and Basil

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  • 8 large sea scallops
  • 1 tablespoon each olive oil and canola oil, plus extra for brushing
  • 1/2 cup diced ripe tomatoes
  • 1 teaspoon minced garlic
  • 1 tablespoon thinly sliced basil
  • 1 tablespoon capers
  • Salt and freshly ground black pepper


Pat scallops dry with paper towels.
Heat a large sauté pan over medium-high heat. Add oil.
Lightly brush scallops with oil and season with salt and pepper.
When oil is hot, add scallops to pan. Cook until golden on one side, then turn and sear on second side for about 1 minute.
When scallops are almost done, add tomatoes and garlic. Cook for about 30 seconds.
Remove from heat and add basil and capers. Stir gently to combine.
Adjust seasoning and serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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