Seared Scallops with Tomato Caper Scampi Sauce

35 minutes


  • 12 deep sea scallops
  • ¼ cup dry white wine
  • ½ cup oven roasted tomatoes
  • 1 small shallot minced
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 2 tablespoons rinsed small capers
  • ¼ cup chopped parsley
  • 2 tablespoons julienned basil
  • ¼ cup olive oil
  • 3 tablespoons unsalted butter
  • 2 tablespoons salt
  • 2 teaspoons black pepper


Cut grape tomatoes in half. Toss halved grape tomatoes with half of the olive oil, 1 tablespoon salt and 1 teaspoon pepper. Roast in 475° oven for 10-15 minutes. Tomatoes should look somewhat dried, slightly blistered and a bit charred. Set aside to be used later.

Dry scallops with paper towel so completely dry to achieve a nice sear. Season scallops with remaining salt and pepper.

Preheat a large skillet on medium-high heat. Add remaining olive oil. Place scallops in pan leaving space between; 6 at a time. No more than 1-2 minutes per side for a golden sear.

Place cooked scallops on a plate, cover and set aside.

Drain oil from pan, place back on heat, add butter, garlic, shallots and capers to pan, cook for 1-2 minutes. Add white wine, cook for a minute then add lemon juice and roasted tomatoes and chopped parsley.

Remove from heat. Add scallops back to pan, spoon sauce over scallops.

To plate, place scallops on platter, spoon with scampi sauce and garnish with julienned basil.