Scallops and cherry tomatoes recipe with caper sauce and butter

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List of ingredients

  • 1 pound dry sea scallops, without tough lateral muscle

  • 1 tablespoon of extra virgin olive oil

  • 1 pint of cherry tomatoes

  • ½ cup dry white wine

  • 2 tablespoons capers, rinsed

  • 3 tablespoons unsalted butter

  • ¼ teaspoon ground pepper

  • Chopped fresh parsley for garnish


Instruction checklist

  • Step 1

    Pat dried scallops. Heat oil in large cast iron skillet over medium-high heat. Add scallops and cook, turning once, until golden brown on both sides, about 5 minutes total. Transfer to a plate and tent with aluminum foil to keep warm.


  • Step 2

    Add tomatoes to skillet and cook, stirring once, until golden brown on one side and starts to pop, 2 to 3 minutes. Add wine and capers; cook, stirring and scraping the golden pieces, until the wine is halved, about 1 minute. Remove from the heat and add the butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.

nutritional information

Serving Size: Generous 1 Cup Per Serving: 224 Calories; 12.9 g of total fat; 6 g of saturated fat; 50 mg of cholesterol; 495 mg sodium. 412 mg of potassium; 7.1 g of carbohydrates; 0.9g fiber; 2 g of sugar; 14.5 g of protein; 814 IU of vitamin a iu; 9 mg of vitamin c; 29 mcg of folate; 21 mg of calcium; 1 mg of iron; 37 mg of magnesium;


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