Greek Scallops Recipes

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EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE



Easy Mediterranean-Style Scallops Recipe image

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

Extra virgin olive oil (find our olive oil bundle here)
1 shallot, sliced
1/2 red bell pepper, cored, cut into thin strips
1/2 green bell pepper, cored, cut into thin strips
4 to 5 garlic cloves, minced
10 oz grape tomatoes, halved
2 tbsp capers, drained
Kosher salt
Black pepper
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp paprika
1 lb wild-caught sea scallops (thawed if had been frozen)
Splash of fresh lemon juice
Handful fresh chopped parsley for garnish

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



GREEK SCALLOPS image

Categories     Shellfish

Number Of Ingredients 8

1/8 cup Greek-style whole-milk yogurt
Pinch of saffron threads, crumbled
3/4 teaspoons rice vinegar
Sea salt and freshly ground pepper
1 small black plum or fig, thinly sliced
Extra-virgin olive oil
Large sea scallops
Thin slices of prosciutto, cut into thin strips

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



Greek Style Sea Scallops Brochettes image

'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

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano (or 1 1/2 teaspoons dried oregano)
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 bamboo skewers (8-to 10-inch, soaked in water 30 minutes)

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



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

BAKED SEA SCALLOPS WITH FETA CHEESE



Baked Sea Scallops With Feta Cheese image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 1/2 pounds fresh sea scallops
Salt and freshly ground pepper to taste
1 red bell pepper
2 green bell peppers
3/4 cup sliced onions
2 teaspoons finely chopped garlic
1 1/2 cups ripe plum tomatoes cut into 1 1/2-inch cubes
16 black Greek olives, pitted
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon fennel or anise seed
1/2 cup dry white wine
1/8 teaspoon dried hot red pepper flakes
6 ounces crumbled feta cheese

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



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

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



Linguini and Scallops Ala Greek image

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

1 lb scallops, 1-inch cubed if large
1 lb linguine
16 ounces frozen stir fry vegetables
1 medium onion, quartered thinly sliced
1 tablespoon olive oil
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon basil
1 smashed garlic clove
1 teaspoon parsley
1 tablespoon all purpose Greek seasoning (I use Greek Seasoning (Spice))
1/2 lemon, juice of
feta cheese

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



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

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



Greek-Style Sea Scallop Brochettes image

Categories     Shellfish     Quick & Easy     Lemon     Scallop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

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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