Easy Mediterranean-Style Scallops Recipe
Scallops can be prepared in many different ways, and they can be eaten as a starter or as a main course. Either way it's delicious!
Easy Mediterranean-Style Scallops
Easy, quick-seared buttery scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You'll love the bold Mediterranean flavors in this scallops recipe – fresh garlic, shallots, capers, oregano and more. Best part? The whole thing comes together in like 20 minutes!
If you've ever thought a meal like buttery, perfectly-cooked scallops is something you can only eat at a fine dining restaurant, this scallops recipe is about to change your mind!
Scallops are so much easier to make at home than most people think! And this recipe literally takes a skillet (okay, two skillets) and a few simple ingredients.
If you have 20 minutes, you can totally get this "fancy" scallops dinner on the table!
Scallops are such a prized shell fish--super delicate and sweet tasting. They're the kind of meal that I serve on a special date night or when I want to impress some guests. But, honestly, they're quick and easy that they can be prepared any night of the week.
And because they're mild and sweet tasting, scallops lend themselves so easily to lots of creative flavors.
This scallops recipe takes on a bright Mediterranean twist. First, scallops are quickly seared in olive oil, then nestled into a cooked mixture of grape tomatoes and bell peppers, flavored with garlic, shallots, capers and a trio of spices (oregano, cumin, and paprika.)
This easy seared scallops recipe is brimming with flavor...so worth a try!
Extra virgin olive oil
1 shallot, sliced
½ red bell pepper, cored, cut into thin strips
½ green bell pepper, cored, cut into thin strips
4 to 5 garlic cloves, minced
10 oz grape tomatoes, halved
2 tbsp capers, drained
½ tsp oregano
½ tsp cumin
½ tsp paprika
1 lb wild-caught sea scallops (thawed if had been frozen)
Splash of fresh lemon juice
Handful fresh chopped parsley for garnish
In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
Remove from heat and serve immediately over a bed of lemon rice or plain orzo.
1. Do not overcook scallops or they will turn chewy and tough. Once they turn golden brown on both sides, they are done. Also look for them to break apart just a little bit around the edges.
2. Cook scallops last. Scallops need to be served immediately. In this recipe, I prepared the tomatoes and bell peppers mixture in one skillet and kept them warm while I cooked the scallops in a separate skillet. Once my scallops were ready, I simply nestled them in the ready mixture of tomatoes and bell peppers.
And, if you're adding salads or sides or anything else as part of your meal, get those ready in advance as well.