Dive into a marine masterpiece of perfectly seared scallops paired with the sweet burst of cherry tomatoes, all drenched in a buttery caper sauce. The briny capers juxtaposed with the richness of butter form a sauce that's a symphony for the senses, making each bite a seaside serenade.
Precise Preparation and Cooking Time:
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
Number of Servings and Ideal Serving Size:
- Yields: 4 servings
- Ideal Serving Size: 4-5 scallops per person with a generous serving of sauce
Essential Nutritional Information
- Calories: 320 kcal per serving
- Proteins: 22g
- Fats: 20g
- Carbohydrates: 8g
- Sodium: 480mg
- Fiber: 1g
Ingredients (Measured in Grams)
- Fresh scallops: 500 grams (16-20 scallops)
- Cherry tomatoes: 200 grams
- Butter: 100 grams
- Capers: 50 grams
- Fresh garlic (minced): 20 grams
- White wine: 100ml
- Fresh parsley (chopped): 20 grams
- Lemon zest: from 1 lemon
- Salt: 5 grams
- Freshly ground black pepper: 5 grams
Detailed Method of Preparation
- Season scallops with salt and pepper.
- In a skillet, melt half the butter over medium-high heat. Sear the scallops until golden brown, about 1-2 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté until aromatic.
- Add cherry tomatoes and cook until they start to burst.
- Pour in the white wine and let it reduce by half.
- Stir in the remaining butter, capers, and lemon zest. Bring to a simmer.
- Return the scallops to the skillet, ensuring they're coated in the sauce.
- Garnish with fresh parsley before serving.
Proven Tips for Culinary Success
- Always pat scallops dry before searing to achieve a golden crust.
- For an added layer of flavor, a splash of lemon juice can be added to the sauce.
Anticipated FAQs
- Can I use sun-dried tomatoes instead? Certainly! Sun-dried tomatoes will offer a more intense and concentrated tomato flavor.
- What's a good wine pairing for this dish? A crisp white wine like Sauvignon Blanc or Pinot Grigio would complement the dish beautifully.
