Pan Seared Scallops With Fresh Tomato Caper Salsa

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 sea scallops, dry (can sub bay scallops if larger scallops are not available)
• 1 dash cumin, on each scallop
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/2 lb grape tomatoes (or cherry)
• 1 tablespoon capers
• 1 teaspoon lemon juice, fresh
• 1/4 cup red onion, minced
• 1 teaspoon jalapeno pepper, minced (seeded and de-ribbed)
• 1/2 teaspoon brown sugar
• 1/2 teaspoon cumin
• cooking spray
• 1 teaspoon butter
• 1/4 teaspoon brown sugar
• 1 teaspoon olive oil

Recipe

• 1 rub scallops with cumin, salt and pepper. can sit in refrigerator from 5 minutes or longer up to 2 hours.
• 2 quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
• 3 spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
• 4 add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. continue with last 4 scallops.
• 5 place two cooked scallops on each plate, and top with fresh tomato caper salsa.