Pan Seared Scallops with Tomatoes, Olives, and Capers

Few foods can compare to the wonderful flavors of Pan Seared Scallops with Tomatoes, Olives, and Capers when it comes to gastronomic delights. The delicate sweetness of the scallops is complemented by the tangy zest of the tomatoes, the saline richness of the olives, and the distinctive pop of the capers in this seafood masterpiece. In this article, we’ll walk you through the process of making this delicious dish from start to finish. Let’s explore the world of pan seared scallops, so put on your work gloves and sharpen your knife.


For the Tomato, Olive, Caper Sauce:

  • 2 Tablespoons unsalted butter
  • 1 and 1/2 Tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large garlic glove, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • 3 Tablespoons seedless Kalamata olives, roughly chopped
  • 2 Tablespoons capers, drained and rinsed
  • 1/4 cup dry white wine
  • 1/2 cup fresh basil, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt (more to taste)

For the Seared Seared Scallops:

  • 1 and 1/2 pounds sea scallops, patted dry
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Freshly ground sea salt
  • Freshly ground black pepper

Instructions for Seared Scallops with Tomatoes, Olives, and Capers

Tomato, olive, and caper sauce

Place the butter in a large sauté pan and cook it, tilting the pan regularly, until it lightens in color. It should also emit a nutty aroma and develop specks of amber on the pan’s bottom.

Add the olive oil and sauté the ingredients for one minute. After that, add the garlic and heat it for another minute, stirring regularly, until it begins to smell good.

Add the cherry tomatoes and simmer, turning periodically, for approximately 8 minutes, or until they are tender and blistered but still maintain their form.

Cook the capers and olives for 2 minutes while stirring constantly. Add white wine, stir it, and let it boil gently.

After adding the basil, salt, and lemon juice, simmer the mixture for another two minutes. Finally, serve the warm scallops with the sauce.

Regarding the seared scallops:

If the scallops have a little side muscle, remove it. After that, rinse the scallops in cold water and pat them dry with a few paper towels, ensuring to remove as much moisture as possible. Set them aside on a paper towel for later use.

Over high heat, add the butter and oil to a large sauté pan.

Gently salt and pepper the scallops while heating up the pan.

As soon as the pan starts to mildly smoke, carefully add the scallops, making sure they don’t touch each other.

Scallops should be lightly seared for one and a half minutes, then flipped, and cooked for another one and a half minutes, or until both sides are golden brown. Don’t even attempt to touch them when they are scorching.

Add sauce on top, then serve warm! over rice or pasta, preferably.

Conclusion for Seared Scallops

A culinary masterpiece, Pan Seared Scallops with Tomatoes, Olives, and Capers tantalizes the taste senses with a well-balanced combination of sweet, salty, and acidic flavors. When celebrating a special event or treating yourself to fine dining at home, this meal is ideal. So put on your apron and chef’s hat and give it a go. Your palate will appreciate it!


  1. Can I use scallops from frozen for this recipe?
    The finest flavor and texture come from fresh scallops, but if frozen scallops are all you have on hand, you can still use them. To prepare them, simply defrost and pat them dry.

What wine complements this dish best?
The tastes of pan seared scallops with tomatoes, olives, and capers pair nicely with a crisp white wine, such Sauvignon Blanc or Chardonnay.

  1. Are there any appropriate alternatives to capers?
    For a different flavor profile if you don’t like capers, try substituting green olives or pickled jalapenos.
  2. Can I make this dish ahead of time?
    The tomato, olive, and caper sauce can be made ahead of time and the scallops can be seared right before serving to keep them tender and tasty, though fresh is always preferred.
  3. What sides are appropriate for this scallop recipe?
    For a filling and fulfilling meal, serve this dish with a side of garlic mashed potatoes, sautéed spinach, or a simple salad.

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