Mediterranean-Style Scallops

5.0(104)

by Pierre Franey

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MediterraneanDinner, Easy, Quick, One Pot, Appetizer, Main Course, Side Dish

Servings

4 servings

Total time

15 min

Calories / serving

273 kcal

Ingredients (12)

serves

1 large sweet red pepperpepper
2 tablespoons olive oilolive-oil
1 tablespoon chopped garlicgarlic
6 small ripe plum tomatoes, cored and cut into 1/2-inch cubestomato
6 large green olives, pitted and chopped coarselygreen-olives
4 tablespoons drained capers
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon driedthyme
Salt and freshly ground pepper to tastesalt-and-pepper
2 tablespoons butterbutter
1 1/2 pounds bay or sea scallops, cut in half crosswise if very largescallop
Juice of 1 lemonlemon
4 tablespoons coarsely chopped basil or parsleyparsley

Instructions (4 steps)

01Core and remove the seeds of the red pepper and cut into julienne strips about an inch long.
02Heat 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.

03In 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.

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Rich recipe — supports nutrition-aware planning.