Pan Seared Scallops With Tomato Salad

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
I've NEVER prepared scallops before.
This really caught my eye and hope to be making it in the near future.
Sounds fairly simple, which I like.


  • 1 cup Ken’s® Simply vinaigrette balsamic, divided
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp each kosher salt and freshly ground black pepper
  • 3 cups mixed small tomatoes, such as red and yellow grape or cherry, halved
  • 2 tbsp capers
  • 1/4 cup chopped basil
  • 2 tbsp chopped chives
  • 2 tbsp chopped dill
  • 2 tbsp vegetable oil
  • 12 large sea scallops, side muscle removed


* Whisk 3/4 cup dressing with shallots, garlic, 3/4 tsp each salt and pepper. Toss with tomatoes, capers, basil, chives, and dill. Let stand for 30 minutes.

* Meanwhile, pat scallops dry with paper towel. Season all over with remaining salt and pepper. Heat olive oil in a large skillet set over high heat until just barely smoking. Sear scallops, without moving, for 3 to 5 minutes, turning once, or until a golden brown crust has formed and scallops release easily from skillet.

* Divide evenly among 4 plates. Top with seared scallops. Drizzle each serving with remaining dressing.

Last edited: