Mediterranean-Style Scallops
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large sweet red pepper
- 2tablespoons olive oil
- 1tablespoon chopped garlic
- 6small ripe plum tomatoes, cored and cut into ½-inch cubes
- 6large green olives, pitted and chopped coarsely
- 4tablespoons drained capers
- 1teaspoon chopped fresh thyme leaves or ½ teaspoon dried
- Salt and freshly ground pepper to taste
- 2tablespoons butter
- 1½pounds bay or sea scallops, cut in half crosswise if very large
- Juice of 1 lemon
- 4tablespoons coarsely chopped basil or parsley
Nutritional analysis per serving (4 servings)
273 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 22 grams protein; 953 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Core and remove the seeds of the red pepper and cut into julienne strips about an inch long.
- Step 2
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.
- Step 3
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.
- Step 4
Spoon a portion of the tomato mixture onto each of 4 warmed serving plates. Distribute the scallops evenly over the mixture. Serve immediately.
Private Notes
Comments
Really, really really good. I used less than a cup of home canned puréed Tomatoes since no fresh ones were available. Also, adjusted quantity to make this for 2. Served over angel hair that I swirled in the scallop cooking butter. Be generous with the olives & capers they make the dish.
My husband and I loved every bite. Quick and easy dinner. Little prep work, but you can do that a head of time. I can'at wait to make this again. I made exactly as it was stated in recipe.
I added diced zucchini and used olive tapenade for a truly tasty quick-dinner.
Great dish. Looks beautiful and tastes great. Would make a lovely summer meal when tomatoes are fresh but was even good with mealy winter tomatoes.
Excellent. Delicious and quick to put together. I’m looking forward to making this again. Thanks Pierre!
Used halved cherry tomatoes, had to omit olives, since my husband thinks he doesn’t like them. Thought of adding anchovies instead. May do that next time...