Pan-Seared Scallops with Tomatoes, Garlic, and Capers is a 30-minute one-pan Mediterranean meal to make during the Spring / Summer season with the freshest ingredients! The cherry tomatoes are cooked with olive oil, garlic, lemon, capers, and seasonings, and then combined with perfectly seared scallops. Serve it with a crusty slice of Italian bread, pasta, ravioli, mashed potatoes, or roasted green veggies. This easy recipe is Pescatarian, dairy-free, gluten-free, low-carb, and a good source of protein.
30-Minute one-pan Mediterranean meal
Scallops with tomatoes is a fancy-looking meal that comes together in just 30 minutes! The scallops are pan-seared until golden brown and are perfectly tender and moist. This quick and easy recipe showcases the staples of Mediterranean cuisine: lemon, garlic, olive oil, tomatoes, capers, and seafood. I used scallops, but this recipe would also be delicious with shrimp. It's a restaurant-quality meal made at home in 30 minutes entirely in one pan! If you want more Mediterranean diet dinner inspiration, check out chicken feta pasta and vibrant Greek chicken and lemon rice.
Why this recipe works
- Quick and easy. Great-tasting recipes don't have to be complicated, and this recipe proves it! You need only 6 ingredients, one pan, and 30 minutes flat, from start to finish. The cleanup is a breeze! It's a perfect seafood dinner for a busy family weekday or date night.
- So much flavor. Cooking cherry (or grape) tomatoes with garlic, olive oil, lemon, capers, and seasonings is one of my favorite combos because it's so fresh and packed with vibrant flavors. It makes a beautiful presentation and tastes like a gourmet entree from a fine dining restaurant. Make it in the Spring and Summer!
- Nutrition-wise, this recipe is meatless and Pescatarian (appropriate for vegetarians who include seafood in their diets). It's also gluten-free, dairy-free, protein-rich, and appropriate for the Mediterranean diet. It will make a healthy addition to your monthly recipe rotation!
Is it best to use frozen or thawed scallops?
I found that it doesn't matter. If you find fresh scallops - it's great, they are delicious! But I've used frozen scallops so many times and they taste so good, that I now almost always use frozen ones. Just be sure to thaw them properly.
How to cook scallops - tips for success
- If using frozen scallops, make sure the scallops are thawed completely. I thaw them overnight in the refrigerator.
- Blot each scallop with paper towels to remove extra water.
- Bring scallops to room temperature before cooking, by allowing them to rest on a plate on the counter for 30 minutes before cooking.
- Sear on one side for about 3 minutes on medium-high heat until the bottom is a nice golden color. Don't move the scallops around the pan in the beginning. Sear for 2 more minutes on the other side.
- Do not overcrowd the scallops. Make sure they are spaced out - this will ensure they will sear instead of steaming.
Cooking tips and recommendations
- Use a large high-sided heavy-bottomed skillet. I used a cast-iron skillet - it's the best kind of pan for pan-searing the scallops on the stovetop. Thinner pans might cause the scallops and the tomatoes to stick to the bottom of the pan.
- Add a splash of white wine (about ¼ cup) to the garlic, tomatoes, and capers and reduce it a bit.
- Spice it up! Red pepper flakes make a great addition here!
- Toppings. Top scallops and tomatoes with grated Parmesan cheese, red pepper flakes, and chopped fresh herbs, such as chopped fresh oregano, thyme, or basil.
What to serve with scallops
- Bread. Serve scallops and tomatoes with a slice or two of crusty Italian olive or garlic bread. Or, serve it with focaccia or ciabatta.
- Pasta. This is a great recipe to serve over orzo, linguine, spaghetti, or fettuccine. You can also serve it with store-bought ravioli (so many delicious options, including gluten-free, in the stores these days!)
- Rice. Serve it over fluffy basmati or jasmine rice.
- Here are fresh green salad ideas:
- Berry Spinach Salad with Balsamic Dressing
- Greek Salad
- Apple Spinach Salad with Pecans, Cranberries, and Goat Cheese
- Arugula Salad with Lemon Zest, Parmesan, Pine Nuts, and Balsamic Dressing
- Strawberry Spinach Salad
Other scallop recipes
- Scallop Pasta with Creamy Mozzarella Sauce
- Scallops with Bacon and Lemon Butter Sauce
- Scallop Spaghetti in White Wine Sauce with Capers
- Scallop Pasta with Tomatoes and Spinach in a Lemon Garlic Butter Sauce
Mediterranean Scallops with Tomatoes, Capers, and Lemon Garlic
Ingredients
Scallops
- 1.5 lb scallops
- 2 tablespoons cooking oil
- salt and freshly ground black pepper
Tomato sauce
- 5 cloves garlic minced
- 10 oz cherry tomatoes red and yellow, halved
- ½ whole lemon freshly squeezed juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons capers drained, divided
Instructions
How to sear scallops
- If using frozen scallops, make sure the scallops are thawed completely. Blot each scallop with paper towels to remove extra water. It's best to sear scallops after they've been out of the fridge for 30 minutes (to bring them closer to room temperature).
- Season scallops with salt and freshly ground black pepper.
- Heat 2 tablespoons of cooking oil in a large 12-inch skillet on high heat until it shimmers without smoking.
- Add scallops without overcrowding the pan.
- Sear on one side for about 3 or 4 minutes until a golden crust forms on the bottom of the scallops. Don't move the scallops around the pan.
- Flip the scallops to the other side and cook for 2 or 3 more minutes.
- Note: cooking times will depend on the size of your scallops. As you can see in the photos, I've used fairly large scallops. If you use very small scallops, reduce cooking times.
- Remove from heat and transfer the scallops to the plate immediately. Don't allow the scallops to rest in the hot skillet, off heat. That will make them steam and lose their crust.
Make the sauce and assemble
- To the same, now empty, skillet, add minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), and 1 tablespoon of capers. Cook on medium heat, stirring, for 4 minutes.
- Add the remaining half of the tomatoes.
- Add freshly squeezed lemon juice and 1 tablespoon of extra virgin olive oil, and stir on low heat. Season with salt and freshly ground black pepper.
- Add back seared scallops.
- Sprinkle the remaining 2 tablespoons of capers over the scallops. Top with fresh thyme. Season with freshly ground black pepper.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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