Best Greek Scallops Recipes

Greek Style Sea Scallops Brochettes image

Provided by alligirl

Categories Greek

Time 18m

Yield 4 skewers, 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano (or 1 1/2 teaspoons dried oregano)
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 bamboo skewers (8-to 10-inch, soaked in water 30 minutes)

Steps:

Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
Add sea scallops and toss to coat with oil mixture.
Prepare barbecue (medium-high heat) or preheat broiler.
Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
Transfer to plates and serve.

Nutrition Facts : Calories 100.9, Fat 7.1, SaturatedFat 1, Cholesterol 10.8, Sodium 177.4, Carbohydrate 4.3, Fiber 0.8, Sugar 0.6, Protein 5.8

Linguini and Scallops Ala Greek image

Provided by Chef1MOM-Connie

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb scallops, 1-inch cubed if large
1 lb linguine
16 ounces frozen stir fry vegetables
1 medium onion, quartered thinly sliced
1 tablespoon olive oil
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon basil
1 smashed garlic clove
1 teaspoon parsley
1 tablespoon all purpose Greek seasoning (I use Greek Seasoning (Spice))
1/2 lemon, juice of
feta cheese

Steps:

Heat large skillet, add olive oil, saute onions and garlic until just tender, add in frozen stir fry vegetables ( or you can dice yourself fresh veggies but this is a quick way) and saute until tender. (about 10 min).
Remove from pan into large bowl.
Add 2 Tbsp butter and scallops into heated pan with spices, cook until scallops are opaque (about 5 minutes).
Remove and add to bowl, cover to retain heat.
Meanwhile, have a pan of water to boil, add linguini and cook as per instructions until al dente (5-8 min).
Strain and put back into pot with Tbsp butter and palmful of feta cheese, stir until blended.
Pour into bowl with scallops and vegetable and mix together.
Squeeze lemon and then sprinkle more feta to taste, or serve on side.
Dinner takes less than 30 minutes from freezer to table and yet it tastes like you worked very hard( as per my family and guests).
*Prep time is longer to julliene vegetables if not using frozen veggies. I have done both ways, after work frozen veggies are handier.

Nutrition Facts : Calories 645.8, Fat 14.7, SaturatedFat 6.4, Cholesterol 60.4, Sodium 251.5, Carbohydrate 91.9, Fiber 4.4, Sugar 3.4, Protein 34.5

GREEK SCALLOPS image

Categories Shellfish

Number Of Ingredients 8

1/8 cup Greek-style whole-milk yogurt
Pinch of saffron threads, crumbled
3/4 teaspoons rice vinegar
Sea salt and freshly ground pepper
1 small black plum or fig, thinly sliced
Extra-virgin olive oil
Large sea scallops
Thin slices of prosciutto, cut into thin strips

Steps:

In a bowl, combine the yogurt, saffron and vinegar and season with salt and pepper. Brush the plum slices with oil and grill over high heat until lightly charred, 30 seconds per side. Brush the scallops with oil, season with salt and pepper and grill them over high heat until charred and just cooked through, about 1 1/2 minutes per side. Cut each scallop in half crosswise. Place a plum slice on the bottom half of each scallop. Lay the prosciutto strips over the plums. Top each scallop with 1 teaspoon of the yogurt sauce. Drizzle with olive oil, sprinkle with salt and serve.