Spicy Seared Scallops Tapas
"The sauce in this dish is great sopped up with a loaf of crusty bread Enjoy!"
photo by Rita1652
- Ready In:
- 42mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 12 sea scallops
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small red onion, coarsely chopped
- 4 large garlic cloves, peeled and thinly sliced
- 1 1⁄2 tablespoons capers
- 1 tablespoon Dijon mustard
- 1 large lemon (zest of whole lemon, juice of half the lemon)
- 1 cup dry white wine, divided
- 1⁄3 cup grape tomatoes, halved
- salt
- 1 pinch red pepper flakes (or more to taste)
- 1 pinch dried parsley
directions
- Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
- Add the onion and garlic; sauté for a couple of minutes.
- Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
- Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
- Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
- Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
- Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!
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Reviews
-
We just did not like this. We found it way to harsh and bitter. This has great potential- in that I agree with Kelly-but it just needed something to mellow it out and make it palatable. A real shame since scallops of this size are very pricey! I hate to give bad reviews. I do wish you lots of luck chef and hope others found this recipe to their liking. -
this recipe has potential to be great. I found it to be too tart for my taste all the juice and the zest...I would cut back on one or the other. It's a very visually appealing dish with the tomatoes adding nice color. I did cut down a step to save on cleanup and seared the scallops first then removed them from the pan, made the sauce and added them back in. It worked well. All in all I thought it was good and with some tweeking could be a really great recipe. Nice effort for the contest! -
I served over rice. This does make lots of yummy sauce that can be cut in 1/2 with more to spare. I did use cherry tomatoes. pinch of red pepper flakes doesn`t make this spicy so if you are looking for heat go for a lot more. But then again the heat would take away from the delicate taste of the scallops. Thanks for a yummy dish which would be lower in fat if you cut back on the sauce.:)The wine can be adding all at one time without losing it`s flavor.
RECIPE SUBMITTED BY
I'm originally from New Jersey, but moved to Ohio for 2 years, and now moved back to the fabulous Garden State!.I love jersey better, but Columbus was nice too.So now I'm a Jersey/Midwest Maven but I like the name so I'm keeping it lol :). I love to cook, always have ever since I was little and would help my mom and grandma cook:) Hope to share some of my favorite recipes here and find new favorites too!
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