Mediterranean Herbed 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

MEDITERRANEAN-HERBED SCALLOPS RECIPE



Mediterranean-Herbed Scallops Recipe image

Make a quick pasta dish with our Mediterranean-Herbed Scallops Recipe tonight. This scallops recipe is one of our favorites because it's so simple.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 13

1 lb. sea scallops, well dried
1/4 tsp. pepper
2 Tbsp. butter
2 plum tomatoes, chopped
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup fat-free reduced-sodium chicken broth
10 pitted Kalamata olives, sliced
2 Tbsp. chopped fresh chives, divided
1 Tbsp. chopped fresh mint
1 Tbsp. fresh lime juice
1/3 cup ATHENOS Traditional Crumbled Feta Cheese
4 cups hot cooked fusilli pasta

Steps:

  • Sprinkle scallops with pepper. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.
  • Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.
  • Stir in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.

Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 3 g, Protein 28 g

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE



Seared Sea Scallops with Linguini in a Herb and Wine Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
  • Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
  • Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
  • Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
  • Divide the pasta between 2 serving plates and top with reserved scallops.
  • For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
  • And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SIMPLE HERBED SCALLOPS



Simple Herbed Scallops image

Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 to 3/4 pound sea scallops
3 tablespoons butter, divided
3/4 teaspoon lemon juice
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley
1-1/2 teaspoons minced fresh chives or 1/2 teaspoon dried chives
1/4 teaspoon minced fresh tarragon or 1/8 teaspoon dried tarragon
1/8 teaspoon garlic salt
Dash pepper
2 tablespoons dry bread crumbs

Steps:

  • Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.

Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

MEDITERRANEAN SCALLOPS



Mediterranean Scallops image

Make and share this Mediterranean Scallops recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons minced shallots
1 (14 1/2 ounce) can no-salt-added whole tomatoes (with juices)
1 (8 ounce) can no-salt-added tomato sauce
1 tablespoon dried basil, crushed
1 pinch crushed red pepper flakes
1/4 teaspoon salt substitute
1/4 teaspoon freshly ground black pepper
1 lb sea scallops, cut crosswise in half
8 -12 ounces linguine

Steps:

  • In a large skillet, heat oil over medium heat; add garlic and shallots, sauté for 1 minute.
  • Chop tomatoes.
  • Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
  • Simmer for about 10 minutes.
  • Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
  • Meanwhile, cook linguine according to al dente package directions.
  • Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
  • Top with scallops mixture.
  • Garnish with fresh basil leaves, if desired.
  • Serve with tossed green salad and Italian bread.
  • Serve immediately.

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

HERBED BAKED SCALLOPS



Herbed Baked Scallops image

Make and share this Herbed Baked Scallops recipe from Food.com.

Provided by Tebo3759

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb sea scallops or 1 lb frozen scallops, thawed
3 tablespoons butter or 3 tablespoons margarine (I use more)
2 tablespoons chopped Italian parsley or 2 tablespoons cilantro
1 tablespoon dried basil, crushed
salt and pepper

Steps:

  • Arrange scallops in shallow baking dish.
  • Dot with butter.
  • Sprinkle on herbs plus salt and pepper to taste.
  • Bake at 350 F for 5 minutes.
  • Stir to coat scallops with butter mixture.
  • Bake another 20 minutes or until tender (a little less time probably).

SEARED SCALLOPS WITH CITRUS HERB SAUCE



Seared Scallops with Citrus Herb Sauce image

Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

3/4 pound sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons dry sherry or chicken broth
1 tablespoon lemon juice
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh tarragon

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

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