Mediterranean Sautéed Scallops

Mediterranean scallops nestled with tomatoes and bell peppers in a skillet. Next to this is a cloth napkin, a lemon, and a bowl of chopped parsley.

4.90 from 38 votes

Sea scallops are sautéed until golden, then nestled into warm tomatoes, bell peppers, garlic, and capers. Finish with lemon and parsley for a Mediterranean dinner that serves four.

Prep Time10

Cook Time13

Total Time23

Course: Seafood

Cuisine: Mediterranean

Diet: Low Calorie

Servings:

Calories: 233.8kcal

Author: Suzy Karadsheh

Ingredients

For the vegetables

2 to 3 tablespoons extra virgin olive oil
1 shallot, sliced
1/2 red bell pepper, cored and cut into thin strips
1/2 green bell pepper, cored and cut into thin strips
4 to 5 garlic cloves, minced
10 ounces grape tomatoes, halved
2 tablespoons drained capers
Black pepper
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika

For the scallops

2 tablespoons extra virgin olive oil
1 pound sea scallops, thawed completely if frozen and patted dry
Fresh lemon
Parsley, chopped

Instructions

Sauté the shallot and peppers. In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the shallot and bell peppers. Raise the heat to medium-high and cook for about 3 minutes, tossing occasionally.
Cook the vegetables. Add the garlic, tomatoes, and capers. Season with a pinch each of kosher salt and black pepper, then add the oregano, cumin, and paprika. Toss to combine and cook for another 5 to 7 minutes, stirring occasionally, until softened. Reduce the heat to its lowest setting to keep the vegetables warm.
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 the scallops and cook until browned on the first side, about 2 minutes. Turn and cook until browned on the second side, another 1 to 2 minutes.
Combine. Immediately transfer the scallops to the skillet with the vegetables, nestling them among the tomatoes and peppers.
Finish and serve. Remove from the heat. Squeeze a little fresh lemon juice over everything, garnish with parsley, and serve immediately.

Notes

Shop this recipe: Visit The Mediterranean Dish Shop for extra virgin olive oil, Greek oregano, ground cumin, and sweet paprika.
Get ready: Scallops cook quickly. Have any rice, bread, salad, or pasta you’re serving alongside them ready before you start the scallops.
Storage: Scallops are best cooked and eaten immediately. Refrigerate any leftovers promptly in an airtight container and eat them cold the next day. I don’t recommend reheating them because they can turn rubbery.

Nutrition