Easy Mediterranean Sautéed Scallops

These Mediterranean sautéed scallops bring together golden sea scallops, tomatoes, bell peppers, garlic, and capers for a weeknight dinner in just over 20 minutes.

Mediterranean Scallops for a Weeknight or Dinner Party

Scallop recipes can sound like dinner-party food, but I make this one when I want to shake up an ordinary weeknight. The peppers and tomatoes soften and release their juices, while the capers add a bright, salty bite. It’s easy enough for any random Thursday and lovely for company, too.

I cook the vegetables and scallops in separate skillets so the scallops brown instead of steaming. They get a golden exterior and a soft, buttery center before I nestle them into the vegetables and finish everything with lemon and parsley.

I like to bring the skillet to the table family-style, with Greek lemon rice or crusty bread to catch the juices.

Ingredients for Mediterranean Sautéed Scallops 

Sea scallops are delicate, so the vegetables and seasonings do most of the flavor-building here. You’ll find the full amounts in the recipe card below.

• Extra virgin olive oil: You’ll use it to sauté both the vegetables and the scallops.
• Shallot and bell peppers: The shallot brings mild sweetness. Red bell pepper adds more sweetness, while green bell pepper gives the mixture a little contrast.
• Garlic and grape tomatoes: Garlic builds the flavor, and the halved tomatoes soften and release their juices into the skillet.
• Capers: These small pickled flower buds add a salty, briny bite that balances the peppers and tomatoes.
• Dried oregano, ground cumin, and paprika: I love the bright, lemony note of Greek oregano here. Cumin adds earthiness, while paprika brings gentle warmth and color.
• Sea scallops: The recipe calls for one pound. Thaw them completely if frozen, then drain and pat them dry so they can brown when they hit the hot skillet.
• Lemon and parsley: A little lemon juice and chopped parsley finish the dish with freshness.
• Kosher salt and black pepper: Season the vegetables with a pinch of each.

How to Make Sautéed Scallops 

For this Mediterranean scallops recipe, cook the vegetables and scallops in separate skillets. The vegetables can stay warm over low heat while the scallops brown.

1. Start the vegetables. In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium heat. Add 1 sliced shallot, 1/2 red bell pepper cut into thin strips, and 1/2 green bell pepper cut into thin strips. Raise the heat to medium-high and cook for about 3 minutes, tossing occasionally.
2. Add the tomatoes and seasonings. Stir in 4 to 5 minced garlic cloves, 10 ounces halved grape tomatoes, and 2 tablespoons drained capers. Add a pinch each of kosher salt and black pepper, plus 1/2 teaspoon each dried oregano, ground cumin, and paprika. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables soften. Reduce the heat to its lowest setting to keep them warm.
3. Sauté the scallops. In a second heavy skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add 1 pound sea scallops, completely thawed if frozen and patted dry. Cook until browned on the first side, about 2 minutes. Turn and cook until browned on the second side, another 1 to 2 minutes.
4. Bring everything together. Immediately transfer the scallops to the skillet with the vegetables, nestling them among the tomatoes and peppers.
5. Finish and serve. Remove the skillet from the heat. Squeeze a little fresh lemon juice over everything, garnish with chopped parsley, and serve right away.

Tips for Cooking Sea Scallops 

Scallops cook in just a few minutes, so it helps to have the rest of dinner ready before they go into the pan.

• Drain and dry them well. Thaw frozen scallops completely, then pat the scallops dry so they sizzle when added to the skillet.
• Use two skillets. Cooking the scallops among the juicy vegetables would make it harder for them to brown. Keep the vegetables warm separately and combine them with the scallops at the end.
• Watch the oil. Add the scallops when the olive oil shimmers but is not smoking, then cook for the times given in the recipe.
• Serve them promptly. They are at their best when the outside is browned and the center is still soft.

What to Serve With Mediterranean Scallops 

As a main course, this recipe serves four. Spoon the scallops and vegetables over Greek lemon rice, Lebanese rice, or plain orzo. Crusty bread is good for soaking up the tomato juices, too.

You can also serve the scallops as an appetizer for six to eight people, with grilled baguette slices. For a larger spread, add antipasto skewers and a simple Mediterranean salad.

Can You Make Sautéed Scallops Ahead? 

I think scallops are best cooked and eaten immediately. Have your rice, bread, or salad ready first; the vegetables can stay warm over low heat while you sauté the scallops.

If you have leftovers, refrigerate them promptly in an airtight container and eat them cold the next day. I don’t recommend reheating scallops because they can turn rubbery.

More Scallop and Shellfish Recipes to Try

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Grilled Scallops with Mediterranean Tomato Salsa

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Easy Mediterranean Shrimp Pizza on Flatbread

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