This pan seared scallops with tomatoes and capers recipe is an easy weeknight dinner. It’s low in calories, keto and low carb friendly, but if you’d like to add some carbs, simply serve over some angel hair pasta or soak up the delicious brine with some home made crusty bread.

Gather up your ingredients.

Rinse, trim, and pat scallops dry. Salt and pepper both sides of the scallops.

Heat a cast iron skillet on medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. When butter begins to foam, add scallops and let them sear, undisturbed for about 3-4 minutes. (Be sure not to crowd the scallops. You want them to sear, not steam.)

Turn the scallops over and let them cook for 2-3 minutes more, until browned.  Remove to a plate, tent with foil to keep warm.

Add tomatoes to the pan, let them sear on one side, then stir until they begin to burst, about 3-4 minutes. 

Add the wine and the capers, stirring and scraping up the browned bits. Cook until wine has reduced by half.

Remove the pan from the heat, stir in remaining butter and season with salt and pepper to taste. Pour mixture over the scallops and serve.

This recipe is so delicious that I tend to make it whenever I find really nice scallops on sale. If you want to add some greens, I have found that pouring the hot scallop dish, along with the white wine sauce over fresh baby spinach is absolutely divine. The sauce serves as a kind of salad dressing for the spinach and the heat of the sauce wilts the spinach perfectly!

If you love this Pan Seared Scallops with Tomatoes and Capers recipe, you may also enjoy my Mahi Mahi with Aioli, Quick Lemony Orzo with Shrimp, and Grilled Fish Tacos.

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