If you’re turning to fish on Fridays from now until Easter, seared scallops with tomato, basil caprese salsa is a perfect choice. We like this recipe so much we eat it all year round!
Seared scallops with tomato, basil caprese salsa
Zest from 2 lemons
Juice from 2 lemons
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. sea salt
¼ tsp. freshly ground black pepper
8-10 sea scallops (large ones)
2 cups plum tomatoes, diced
1/3 cup fresh basil, chopped
1 tbsp. capers, drained
The most common kind of scallops found in grocery stores is wet-packed. Be sure to pat them dry with a paper towel and remove the side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop, which will feel tougher than the rest of the scallop. Set the scallops aside on a plate.
In a small bowl, combine the lemon zest, lemon juice, olive oil, salt and pepper. Add the tomato, basil, capers and balsamic vinegar. Stir to combine. Set aside.
Preheat a grill pan over medium-high heat. I use a Cuisinart Griddler – this allows us to grill all year round. Once the pan is heated, lightly coat the grill with cooking spray. Grill the scallops for 2-3 minutes on each side until just cooked through. Do not overcook the scallops, as they will become tough.
When plating, spoon the tomato mixture over the hot scallops. Serves 2, recipe can be easily doubled for larger crowd.
I pair the scallops with steamed green beans and a black-bean quinoa. Enjoy!
What’s your favorite fish recipe?
Have you ever cooked scallops?