> >

Mediterranean Scallops

Serves

Prep Time

10 Minutes

Cook Time

10 Minutes

Pan-Seared Scallops with Tomatoes, Garlic, and Capers is a 30-minute one-pan Mediterranean meal to make during the Spring / Summer season with the freshest ingredients! The cherry tomatoes are cooked with olive oil, garlic, lemon, capers, and seasonings, and then combined with perfectly seared scallops.

Quick and easy. Great-tasting recipes don't have to be complicated, and this recipe proves it! You need only 6 ingredients, one pan, and 30 minutes flat, from start to finish. The cleanup is a breeze! It's a perfect seafood dinner for a busy family weekday or date night.
So much flavor. Cooking cherry (or grape) tomatoes with garlic, olive oil, lemon, capers, and seasonings is one of my favorite combos because it's so fresh and packed with vibrant flavors. It makes a beautiful presentation and tastes like a gourmet entree from a fine dining restaurant. Make it in the Spring and Summer!
Nutrition-wise, this recipe is meatless and Pescatarian (appropriate for vegetarians who include seafood in their diets). It's also gluten-free, dairy-free, protein-rich, and appropriate for the Mediterranean diet. It will make a healthy addition to your monthly recipe rotation!

Products used: Basil Olive Oil

Ingredients

12-15 large scallops
2 tablespoons SOOC Basil olive oil
2 teaspoons dried basil
2 cups cherry tomatoes, halved
Lemon juice from one lemon
1 cup capers, drained
2 cups green olives, pitted and halved
Salt and pepper

Directions

1. If using frozen scallops, make sure the scallops are thawed completely. Blot each scallop with paper towels to remove extra water. Season scallops with salt and freshly ground black pepper.

2. Heat 2 tablespoons of olive oil in a large 12-inch skillet on high heat and add scallops to the pan. Sear on one side for about 3 or 4 minutes until a golden crust forms on the bottom of the scallops. Flip the scallops to the other side and cook for 2 or 3 more minutes. Note: cooking times will depend on the size of your scallops. As you can see in the photos, I've used large scallops. If you use very small scallops, reduce cooking times.

3. Remove from heat and transfer the scallops to the plate immediately. To the same, now empty, skillet, add more olive oil, minced garlic, cherry tomatoes, olives and capers. Cook on medium heat, stirring, for 5 minutes.

4. Add freshly squeezed lemon juice and stir on low heat. Season with salt and freshly ground black pepper. Add seared scallops back in and top with fresh thyme. Serve hot as is or over pasta and/or with a side salad and bread.