Pan Seared Scallops with Tomatoes and Capers

Pan seared scallops with tomatoes and capers

Pan seared scallops with cherry tomatoes, capers, and a white wine sauce. Comes together quickly for an easy weeknight dinner. Keto and low carb.



1 pound dry sea scallops, rinsed and patted dry
1 tablespoon extra-virgin olive oil (plus more as needed)
1 pint cherry tomatoes
½ cup dry white wine
2 tablespoons capers, rinsed
3 tablespoons butter
3/4 teaspoon Kosher salt
¼ teaspoon ground pepper
Juice of 1/4 lemon


  1. Rinse, trim, and pat scallops dry. Salt and pepper both sides of scallops.
  2. 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.)
  3. 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.
  4. Add tomatoes to the pan, let them sear on one side, then stir until they begin to burst, about 3-4 minutes. 
  5. Add the wine and the capers, stirring and scraping up the browned bits. Cook until wine has reduced by half.
  6. Remove the pan from the heat, stir in remaining butter and season with salt and pepper to taste. Pour mixture over the scallops, add lemon juice, and serve.

Keywords: scallops, sea scallops, pan seared, keto, low carb