Skip to main content

The Globe and Mail

Scallops with capers, cherry tomatoes, butter and basil

Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014.

Peter Power/The Globe and Mail

Scallops are cooked on high heat by the same method 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

Ready time: 15 minutes


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.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to