Mediterranean Style Scallops Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

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