Scallops & Cherry Tomatoes with Caper-Butter Sauce

Ingredients:

4 tablespoons unsalted butter

cherry tomatoes

½ – 1 cup dry white wine

1 pound dry sea scallops, tough side muscle removed

1 tablespoon extra-virgin olive oil

1- 2 tablespoons capers, rinsed

½ teaspoon ground pepper

For garnish: fresh parsley chopped

Instructions:

Step 1:

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.

Then you transfer them to a plate and tent with foil to keep warm.

Step 1:

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 Information:

Frequently Asked Questions:

Can I use frozen scallops instead of fresh ones?

While fresh scallops are preferred for optimal flavor and texture, you can use frozen scallops if fresh ones are not available.

Just make sure to thaw them thoroughly and pat them dry before cooking.

What can I use as a substitute for dry white wine?

If you prefer not to use wine, you can substitute it with seafood or chicken broth.

Alternatively, you can use a mixture of lemon juice and water to provide acidity and moisture to the sauce.

Can I omit the capers from the recipe?

Certainly! If you’re not a fan of capers or don’t have them on hand, you can omit them from the recipe without significantly affecting the overall flavor.

Alternatively, you can substitute them with chopped olives for a similar briny taste.

How do I know when the scallops are cooked through?

Scallops are cooked when they turn opaque and firm to the touch.

Avoid overcooking them, as they can become tough and rubbery.

Aim for a slightly translucent center to retain their tender texture.

Can I prepare this dish ahead of time?

While scallops are best served immediately after cooking to preserve their freshness and texture, you can prepare the sauce in advance and reheat it gently before serving.

However, it’s best to cook the scallops just before serving for the best taste and texture.

Can I use frozen scallops instead of fresh ones?

Frozen scallops can be used if fresh ones aren’t available.

Just ensure they’re thawed completely and patted dry before cooking to prevent excess moisture.

How do I properly clean and prepare scallops?

To clean scallops, rinse them under cold water and remove the tough side muscle if present.

Pat them dry with paper towels before cooking.

What’s the best way to store scallops before cooking?

Store fresh scallops in the coldest part of your refrigerator, preferably on ice or in a sealed container.

Use them within 1-2 days for optimal freshness.

Can I substitute cherry tomatoes with regular tomatoes?

Yes, you can substitute cherry tomatoes with diced regular tomatoes.

Adjust the cooking time as needed to ensure they soften and release their juices.

What can I use instead of white wine in the sauce?

You can use chicken or vegetable broth as a substitute for white wine in the sauce.

Alternatively, lemon juice can provide acidity and flavor.

How do I prevent overcooking the scallops?

To prevent overcooking, ensure your skillet is hot before adding the scallops and cook them just until they’re opaque and firm to the touch, usually about 2-3 minutes per side.

Can I make this dish ahead of time for a dinner party?

While the sauce can be prepared in advance, it’s best to cook the scallops just before serving to maintain their delicate texture and flavor.

What other herbs can I use besides parsley for garnish?

You can garnish the dish with chopped fresh basil, chives, or cilantro for added flavor and visual appeal.

Can I use a different type of pan if I don’t have a cast-iron skillet?

Yes, you can use a stainless steel or non-stick skillet instead of a cast-iron one.

Just make sure it’s large enough to accommodate the scallops and tomatoes without overcrowding.

How do I know when the sauce is ready?

The sauce is ready when the wine is reduced by half, and the butter has melted, creating a smooth and flavorful sauce.

Taste and adjust seasoning if necessary before serving.