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Scallops with Capers and Tomatoes

Pungent capers and diced tomatoes pair well with seared scallops for a fresh dinner. Serve over angel hair pasta to complete your meal.

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 3 scallops and 1/3 cup sauce)
  • Cook time:7 Minutes
  • Prep time:5 Minutes


  • 12 large sea scallops (about 1 1/2 pounds)
  • Cooking spray
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 1 tomato, seeded and diced (about 1 cup)
  • 3 tablespoons capers, drained
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil


1. Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.

2. Add garlic to pan; cook 15 seconds. Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before serving.


Always request dry-packed sea scallops. They tend to be fresher and haven't been soaked in water to increase their weight.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 21%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.1g
  • Carbohydrate: 6.8g
  • Fiber: 0.7g
  • Cholesterol: 56mg
  • Iron: 0.8mg
  • Sodium: 614mg
  • Calcium: 53mg

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Scallops with Capers and Tomatoes recipe