EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE
Easy, quick-seared buttery scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You'll love the bold Mediterranean flavors in this scallops recipe--fresh garlic, shallots, capers, oregano and more.
Provided by Suzy Karadsheh
Categories Seafood
Time 23m
Number Of Ingredients 15
Steps:
- In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
- Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
- Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
- In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
- Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
- Remove from heat and serve immediately over a bed of lemon rice or plain orzo.
Nutrition Facts : Calories 238 calories, Sugar 5.1 g, Sodium 554.2 mg, Fat 13.9 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 2.5 g, Protein 15.5 g, Cholesterol 42.5 mg
GREEK SCALLOPS
Categories Shellfish
Number Of Ingredients 8
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.
GREEK STYLE SEA SCALLOPS BROCHETTES
'If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.' Taken from professional-cooking.com for ZWT. **I soak my bamboo skewers in a pitcher!
Provided by alligirl
Categories Greek
Time 18m
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 7
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
MEDITERRANEAN-STYLE SCALLOPS
Provided by Pierre Franey
Categories dinner, easy, quick, one pot, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
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
BAKED SEA SCALLOPS WITH FETA CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
- Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
- Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.
- Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
LINGUINI AND SCALLOPS ALA GREEK
Sauted scallops in garlic and Greek seasoning served over a bed of linguini with a crusty farm bread or toasted pita, a greek salad and feta cheese. Thinly sliced veggies add color and texture to this fast made meal that tastes like you slaved when actually you had time to grab a cup of coffee or tea and enjoy it before dinner.
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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
TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
GREEK-STYLE SEA SCALLOP BROCHETTES
Categories Shellfish Quick & Easy Lemon Scallop Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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.
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