MEDITERRANEAN-HERBED SCALLOPS RECIPE
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
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
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
SIMPLE HERBED SCALLOPS
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
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
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
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.
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