Best Mediterranean Scallops Recipes

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MEDITERRANEAN-STYLE SCALLOPS



Mediterranean-Style Scallops image

Provided by Pierre Franey

Categories     dinner, easy, quick, one pot, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 large sweet red pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
6 small ripe plum tomatoes, cored and cut into 1/2-inch cubes
6 large green olives, pitted and chopped coarsely
4 tablespoons drained capers
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
2 tablespoons butter
1 1/2 pounds bay or sea scallops, cut in half crosswise if very large
Juice of 1 lemon
4 tablespoons coarsely chopped basil or parsley

Steps:

  • Core and remove the seeds of the red pepper and cut into julienne strips about an inch long.
  • Heat the oil in a large heavy skillet over high heat. Add the garlic and cook briefly; do not brown. Add the red pepper, tomatoes, olives, capers, thyme, and salt and pepper to taste. Cook, stirring, for about 5 minutes. Then, remove from heat and keep warm.
  • In a large nonstick skillet melt the butter over high heat. When the butter is bubbling, add the scallops. Season with salt and pepper to taste, and cook, stirring, for about 3 minutes. Be careful not to overcook the scallops. Sprinkle the lemon juice and basil over them and cook and stir briefly.
  • Spoon a portion of the tomato mixture onto each of 4 warmed serving plates. Distribute the scallops evenly over the mixture. Serve immediately.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 953 milligrams, Sugar 4 grams, TransFat 0 grams

MEDITERRANEAN SCALLOPS



Mediterranean Scallops image

Make and share this Mediterranean Scallops recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons minced shallots
1 (14 1/2 ounce) can no-salt-added whole tomatoes (with juices)
1 (8 ounce) can no-salt-added tomato sauce
1 tablespoon dried basil, crushed
1 pinch crushed red pepper flakes
1/4 teaspoon salt substitute
1/4 teaspoon freshly ground black pepper
1 lb sea scallops, cut crosswise in half
8 -12 ounces linguine

Steps:

  • In a large skillet, heat oil over medium heat; add garlic and shallots, sauté for 1 minute.
  • Chop tomatoes.
  • Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
  • Simmer for about 10 minutes.
  • Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
  • Meanwhile, cook linguine according to al dente package directions.
  • Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
  • Top with scallops mixture.
  • Garnish with fresh basil leaves, if desired.
  • Serve with tossed green salad and Italian bread.
  • Serve immediately.

MEDITERRANEAN PAN SEARED SCALLOPS



Mediterranean Pan Seared Scallops image

The sauce for the scallops is so light and tasty, cheese isn't even needed. I alway's make this in the summer when the flavor of the summer vegetables is at it's highest!! Enjoy!

Provided by Didi Dalaba

Categories     Seafood

Time 55m

Number Of Ingredients 17

1 lb scallops
1/4 c white wine
1 small zucchini diced
1/2 small eggplant diced
2 medium summer tomatoes diced (seeds removed by using a small tsp)
2 clove garlic (pressed)
2-1/2 Tbsp diced fresh parsley
1 Tbsp lemon juice
4 Tbsp extra virgin olive oil, divided (2 + 2)
2 Tbsp butter or margarine
2 tsp capers
1 tsp salt
1 tsp pepper
1/2 c flour for dredging scallops; along w/ the following ingredients
1-1/2 tsp old bay seasoning
1/2 tsp salt
1/2 tsp pepper

Steps:

  • 1. Lightly rinse the scallops under cold running water and then removed to papertowels and pat dry. Set aside. On a plate of choice, add the flour, the old bay seasoning, the salt and pepper. Stir till all flavors have been mixed thru the flour and set aside.
  • 2. Meanwhile, in a large non-stick skillet, melt the 2 tbls of butter and 2 tbls of olive oil. Start dredging the scallops thru the flour mixture and place on a separate plate. When the oil/butter mixture has melted and the oils are hot add the scallops. Let very lightly brown, and flip. Once the other side has very lightly browned, remove from heat and add to a plate and set aside.
  • 3. Add the other 2 tbls of olive oil to the skillet. (the eggplant works like a sponge and basically absorbs all moisture from the pan, you need to add more) Bring to medium heat and then add the diced zucchini and eggplant.
  • 4. Once the zucchini and eggplant has started to soften, add the crushed garlic. Stir.
  • 5. Add the diced tomatoes and let simmer for a few minutes. Add the capers, the white wine and the lemon juice. Bring to a simmer and reduce sauce, about 10-12 minutes.
  • 6. Add the diced fresh parsley.
  • 7. Now add the set aside scallops and reduce heat to very low. Cover and let simmer 5-6 minutes till scallops have heated thru. Take care not to overcook scallops, as they will become very chewy! Don't be scared, it's honestly not rocket science... :-) Just a love of cooking!! And in my case eating!! Serve over carb of choice.
  • 8. *I love this dish w/ pan seared potatoes*, however, we had leftover pasta from the other nite, so I brought the pasta back to life by adding 1/2c of water over very low heat... it was delicous!!
  • 9. Enjoy!!

MEDITERRANEAN-HERBED SCALLOPS RECIPE



Mediterranean-Herbed Scallops Recipe image

Make a quick pasta dish with our Mediterranean-Herbed Scallops Recipe tonight. This scallops recipe is one of our favorites because it's so simple.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 13

1 lb. sea scallops, well dried
1/4 tsp. pepper
2 Tbsp. butter
2 plum tomatoes, chopped
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup fat-free reduced-sodium chicken broth
10 pitted Kalamata olives, sliced
2 Tbsp. chopped fresh chives, divided
1 Tbsp. chopped fresh mint
1 Tbsp. fresh lime juice
1/3 cup ATHENOS Traditional Crumbled Feta Cheese
4 cups hot cooked fusilli pasta

Steps:

  • Sprinkle scallops with pepper. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.
  • Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.
  • Stir in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.

Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 3 g, Protein 28 g

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