Scallops & Burst Cherry Tomatoes with Caper-Butter Sauce

These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner. You’ll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce.
Active: 20 mins
Total: 20 mins
Servings: 4


Ingredient Checklist


Instructions Checklist
  • Pat scallops dry. Heat oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm.

  • Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes. Add wine and capers; cook, stirring and scraping up any browned bits, until the wine is reduced by half, about 1 minute. Remove from heat and stir in butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.

Nutrition Facts

Serving Size: generous 1 cup
Per Serving:
224 calories; protein 14.5g; carbohydrates 7.1g; dietary fiber 0.9g; sugars 2g; fat 12.9g; saturated fat 6g; cholesterol 50.1mg; vitamin a iu 813.5IU; vitamin c 9mg; folate 29.4mcg; calcium 20.8mg; iron 0.8mg; magnesium 36.9mg; potassium 412.4mg; sodium 495mg.