Mediterranean-Style Scallops
A quick and easy dish, so don't go away from the stove! Savour the rich flavour of the scallops, together with the crisp, fresh taste of sauteed vegetables. Taken from The Mediterranean Dish, use different vegetables every time for a different meal. Nutritious and delicious, in only a minute.
Looking for more ways to cook scallops? Try Creamy Garlic Scallops and Grilled Lemon and Herb Scallops.
Ingredients
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
Kosher salt
Black pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon paprika
1 lb wild-caught scallops, fresh or thawed
Splash of fresh lemon juice
Handful fresh chopped parsley for garnish (optional)
Method
In a large cast iron skillet, heat 2 to 3 tablespoon 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 tablespoon 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.
A quick and easy dish, so don't go away from the stove! Savour the rich flavour of the scallops, together with the crisp, fresh taste of sauteed vegetables. Taken from The Mediterranean Dish, use different vegetables every time for a different meal. Nutritious and delicious, in only a minute.
Looking for more ways to cook scallops? Try Creamy Garlic Scallops and Grilled Lemon and Herb Scallops.
Ingredients
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
Kosher salt
Black pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon paprika
1 lb wild-caught scallops, fresh or thawed
Splash of fresh lemon juice
Handful fresh chopped parsley for garnish (optional)
Method
In a large cast iron skillet, heat 2 to 3 tablespoon 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 tablespoon 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.