This makes for a great appetizer! It’s quick, little cleanup and tasty! You can also have is as a main by serving them with a side of rice, couscous or risotto and steamed asparagus or green beans in an orange-soy sauce glaze.
6 Scallops, cleaned and patted dry
1 Tomatoes, seeded and diced
1 Garlic Clove, minced
¼ Onion, diced
Handful of Cilantro & Parsley, finely chopped
2 tbsp Capers, drained and chopped
Salt & Pepper, to taste
Juice of ½ Large Orange
Orange Zest, as garnish
Mix together tomatoes, garlic, onion, herbs, capers, orange juice, season with salt and pepper to taste. Cover and place in the fridge until needed.
Pat dry the scallops with paper towel and season with salt and pepper. Heat some oil in a pan on high heat. Making sure the pan is hot, place the scallops in the pan and sear for 2 ½ minutes. Turn the scallops over and sear the other side for 2 minutes. The scallops should have a nice caramelized crust on each side.
Remove the scallops and place on a plate lined with paper towel. Plate the scallops, 3 on each plate, and top each scallop with a spoonful of the tomato salsa mixture. Garnish with some orange zest.