Mediterranean Sauteed Scallops

Easy, quickly sauteed scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You’ll love the bold Mediterranean flavors in this scallops recipe–fresh tomatoes, shallots, capers, oregano and more.

Ingredients

For the vegetables

• 2 to 3tablespoons extra virgin olive oil
• 1shallot,sliced
• 1/2red bell pepper,cored, cut into thin strips
• 1/2green bell pepper,cored, cut into thin strips
• 4 to 5garlic cloves,minced
• 10ouncesgrape tomatoes,halved
• 2tablespoonsdrained capers
• Black pepper
• 1/2teaspoon oregano
• 1/2teaspoon ground cumin
• 1/2teaspoon paprika

For the scallops

• 2tablespoons extra virgin olive oil
• 1poundsea scallops,thawed completely if frozen, patted dry
• Fresh lemon
• Parsleychopped

Instructions

• Sauté the shallot and peppers. In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add shallot and bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
• Add garlic, tomatoes, capers, and spices. Add minced garlic, tomatoes, and capers. Season with a pinch each of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook until softened for another 5 to 7 minutes, stirring occasionally. Drop heat to the lowest setting to keep the vegetables warm while you work on scallops.
• Sauté the scallops. In a second heavy skillet, heat another 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add scallops and cook for 2 minutes on one side, turn over and cook until browned, another 1 to 2 minutes.
• Add the scallops to the vegetables. Transfer the scallops immediately into the pan with the vegetables, nestling them into the tomatoes and peppers.
• Garnish and serve. Remove from heat, squeeze just a little bit of lemon juice over everything, garnish with parsley, and serve immediately.