Simple Scallops with Tomato Salsa

Name: Simple Scallops with Tomato Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large scallops; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup cherry tomatoes, diced; 1/4 cup red onion, finely chopped; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; Salt to taste

Highlighted under: Light Nourishing Meal Ideas

I love making Simple Scallops with Tomato Salsa because it brings a burst of flavor that's light yet satisfying. The combination of seared scallops with vibrant tomato salsa creates an elegant dish that impresses without the fuss. With just a handful of ingredients, I can whip this up in under 30 minutes, making it perfect for weeknight dinners or special occasions. The scallops are cooked to perfection, showcasing their natural sweetness, while the salsa adds a refreshing touch that balances the richness beautifully.

Created by

Emily

Last updated on 2026-01-23T21:14:27.956Z

When I first tried my hand at cooking scallops, I was apprehensive. I quickly learned that the key is in the technique—properly searing them for just the right amount of time ensures a golden crust without overcooking. My go-to method is to use a hot pan and avoid crowding, allowing them to caramelize beautifully.

The tomato salsa adds not just color but also acidity, cutting through the richness of the scallops. I recommend using fresh herbs to elevate the dish as it really brightens the flavors. Enjoying this dish always takes me back to the coastal dinners I cherish.

Why You Will Love This Recipe
Perfectly seared scallops with a crispy edge
Vibrant and refreshing homemade tomato salsa
Quick and easy preparation for busy weeknights

Understanding Scallops

Scallops are delicate seafood known for their sweet flavor and tender texture. For this recipe, using large sea scallops is ideal as they hold up well during cooking and provide that satisfying sear. When selecting scallops, look for a moist, plump appearance with a slightly translucent sheen. Avoid any that appear dry or have a fishy smell—these are signs of age. Cooking them at medium-high heat allows the natural sugars to caramelize, creating delicious golden edges.

To achieve the perfect sear on your scallops, ensure they are thoroughly dried before seasoning. Excess moisture can prevent the necessary browning, resulting in a steamed instead of a seared texture. I recommend using a paper towel to pat them dry; this technique is critical for achieving that crispy, golden crust that makes these scallops so irresistible.

Creating the Perfect Salsa

The freshness of your tomato salsa can elevate this dish significantly. Opt for ripe cherry tomatoes, as their sweetness complements the scallops beautifully. When chopping the tomatoes, aim for uniform pieces to ensure even distribution in the salsa. Additionally, including finely chopped red onion provides a sharp contrast to the sweetness, while cilantro adds a herby freshness that invigorates the dish.

If you don't have fresh lime juice, a quick substitution is bottled lime juice, though fresh offers a brighter flavor. To tweak the salsa according to your preference, consider adding diced avocado for creaminess or a sprinkle of jalapeño for heat. Allowing the salsa to sit for about 15 minutes before serving can enhance the flavors as the ingredients meld together.

Ingredients

For the Scallops

12 large scallops
2 tablespoons olive oil
Salt and pepper to taste

For the Tomato Salsa

1 cup cherry tomatoes, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste

Instructions

Cooking Steps

Make the Tomato Salsa

In a bowl, combine the diced tomatoes, chopped red onion, cilantro, lime juice, and salt. Stir to mix well and set aside.

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Cook the Scallops

Heat the olive oil in a skillet over medium-high heat. Once hot, add the scallops. Cook for about 2-3 minutes on each side until golden brown and cooked through.

Serve

Plate the scallops and top with the fresh tomato salsa. Serve immediately and enjoy!

Pro Tips

For the best results, ensure your scallops are dry before cooking. This will help achieve a nice sear. Additionally, be cautious not to overcrowd the pan to maintain high heat.

Storage and Reheating Tips

While scallops are best served fresh, any leftover cooked scallops can be stored in an airtight container in the refrigerator for up to two days. To reheat, gently warm them in a skillet over low heat for a minute or two to prevent them from becoming tough. Avoid microwaving, as this can result in rubbery texture and uneven heating.

As for the salsa, it can be made ahead of time and stored in the fridge for up to three days. Be mindful that the tomatoes may release some juices, so a quick stir before serving will help redistribute the flavors. For optimal freshness, incorporate the lime juice and cilantro right before serving if preparing in advance.

Serving Suggestions

To create a more substantial meal, consider pairing the scallops with a light side, such as a citrusy green salad or a bed of fluffy quinoa. This complements the dish's light touch without overpowering the scallops' flavor. For additional texture, toasted pine nuts or slivered almonds can be sprinkled on top, adding a nutty crunch that enhances the overall dish.

If you're looking to impress at a dinner party, serve the scallops on a large platter with the tomato salsa elegantly arranged on top. Garnishing with additional cilantro or slices of lime not only adds color but also brings a fresh aroma that entices your guests. This dish pairs wonderfully with a chilled white wine, enhancing the overall dining experience.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for cilantro?

You can use parsley or basil if you prefer a different flavor.

→ How do I know when scallops are done?

They should be opaque in the center and firm when cooked through.

→ Can I make the salsa ahead of time?

Absolutely! The salsa can be made up to 2 hours in advance and stored in the fridge.