Scallops & Burst Cherry Tomatoes with Caper Butter Sauce
Sea scallops in a rich buttery sauce with cherry tomatoes and capers. I like to serve this over angel hair pasta. This is a quick dish that looks fancy, but is really easy.
Ingredients
- 1 pound Large Sea Scallops see Notes
- 1 tablespoon Olive Oil
- 1 (10-ounce) container Cherry Tomatoes
- ½ cup Dry White Wine I used Pinot Grigio
- 2 tablespoons Capers rinsed
- 2 tablepoons Unsalted Butter
- ¼ teaspoon Black Pepper
- 6 ounces Angel Hair Pasta See Notes
Instructions
- Cook the pasta al dente as directed on the package, omitting salt. Drain and keep warm until ready to serve.
- Heat oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook 5 minutes, or until browned on both sides, flipping once. Transfer to a plate and tent with foil to keep warm.
- Add tomatoes to the pan and cook 2-3 minutes. Once tomatoes start to brown and burst, add wine and capers. Cook and stir, scraping up any browned bits until the wine has reduced, about 1 minute. Remove from heat. Stir in the butter and pepper.
- Divide the cooked pasta and scallops evenly between 4 plates. Pour sauce over dish and serve.
Notes
Notes:
Scallops - Fresh is best. Remove the tough side muscle and pat dry. Frozen scallops need to be thawed and patted dry. Look for the lowest sodium. I used Open Nature (Albertsons) Sea Scallops, North Atlantic, Wild Caught, Colossal.
Wine - Pinot Grigio or Chardonnay work well. If you use cooking wine, you will need to add 190 milligrams of Sodium to the Recipe Nutrition Facts.
Capers are naturally very salty. Look for the lowest Sodium Brands. Mezzeta and Jeff's Naturals are the two lowest I've found. Both are 630 milligrams of Sodium per 2 Tablespoons.
Pasta - I used Delallo Organic Pasta Capellini No 1. This is a whole wheat pasta that contributed 5 grams per serving.
Nutrition Facts
Scallops & Burst Cherry Tomatoes with Caper Butter Sauce
Amount per Serving
Calories
374
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Cholesterol
35
mg
12
%
Sodium
332
mg
14
%
Carbohydrates
42
g
16
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
19
g
38
%
Carb Count
3
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 2 servings, Vegetable = 1 serving, Faat = 1 serving
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