Scallops with Capers, Cherry Tomatoes, Butter and Basil

These scallops are cooked on high heat which produces a perfectly cooked scallop, seared on the outside and opaque all the way through.

Servings: 2 as a main or 4 as an appetizer


  • 1 tbsp olive oil
  • 8 scallops, preferably extra large
  • Maldon salt
  • 1 tbsp capers
  • 16 cherry tomatoes, halved and seeded
  • 1/4 cup unsalted butter, cubed
  • 20 basil leaves
  • Freshly ground pepper to taste


Heat heavy pan on high heat until very hot. Add oil. Add scallops and season with Maldon salt. Sear first side 1 to 2 minutes or until bottom has a crust. Flip and repeat on second side, 1 to 2 minutes. Reduce heat to low. Add capers, cherry tomatoes and butter. Stir in basil leaves and some pepper. Serve immediately.