Mediterranean Pan Seared Scallops

10
Didi Dalaba

By
@didicoffeegirl

The sauce for the scallops is so light and tasty, cheese isn't even needed. I alway's make this in the summer when the flavor of the summer vegetables is at it's highest!!

Enjoy!

Rating:

★★★★★ 3 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
25 Min

Ingredients

  • 1 lb
    scallops
  • 1/4 c
    white wine
  • 1 small
    zucchini diced
  • 1/2 small
    eggplant diced
  • 2 medium
    summer tomatoes diced (seeds removed by using a small tsp)
  • 2 clove
    garlic (pressed)
  • 2-1/2 Tbsp
    diced fresh parsley
  • 1 Tbsp
    lemon juice
  • 4 Tbsp
    extra virgin olive oil, divided (2 + 2)
  • 2 Tbsp
    butter or margarine
  • 2 tsp
    capers
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1/2 c
    flour for dredging scallops; along w/ the following ingredients
  • 1-1/2 tsp
    old bay seasoning
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper

How to Make Mediterranean Pan Seared Scallops

Step-by-Step

  1. Lightly rinse the scallops under cold running water and then removed to papertowels and pat dry. Set aside. On a plate of choice, add the flour, the old bay seasoning, the salt and pepper. Stir till all flavors have been mixed thru the flour and set aside.
  2. Meanwhile, in a large non-stick skillet, melt the 2 tbls of butter and 2 tbls of olive oil.
    Start dredging the scallops thru the flour mixture and place on a separate plate. When the oil/butter mixture has melted and the oils are hot add the scallops. Let very lightly brown, and flip. Once the other side has very lightly browned, remove from heat and add to a plate and set aside.
  3. Add the other 2 tbls of olive oil to the skillet. (the eggplant works like a sponge and basically absorbs all moisture from the pan, you need to add more) Bring to medium heat and then add the diced zucchini and eggplant.
  4. Once the zucchini and eggplant has started to soften, add the crushed garlic. Stir.
  5. Add the diced tomatoes and let simmer for a few minutes. Add the capers, the white wine and the lemon juice. Bring to a simmer and reduce sauce, about 10-12 minutes.
  6. Add the diced fresh parsley.
  7. Now add the set aside scallops and reduce heat to very low. Cover and let simmer 5-6 minutes till scallops have heated thru. Take care not to overcook scallops, as they will become very chewy! Don't be scared, it's honestly not rocket science... :-) Just a love of cooking!! And in my case eating!! Serve over carb of choice.
  8. *I love this dish w/ pan seared potatoes*, however, we had leftover pasta from the other nite, so I brought the pasta back to life by adding 1/2c of water over very low heat... it was delicous!!
  9. Enjoy!!

Printable Recipe Card

About Mediterranean Pan Seared Scallops

Course/Dish: Fish, Other Main Dishes, Seafood
Regional Style: Italian
Other Tags: Quick & Easy, Healthy




Show 16 Comments & Reviews

There's Nothing Fishy About These Seafood Dinner Recipes

There's Nothing Fishy about these Seafood Dinner Recipes

Kitchen Crew

A seafood dinner isn't something you only have to enjoy at a restaurant. While a meal can look complicated, putting together a delicious seafood dinner at home is easy. It's...

24 Perfect Grilling Out Recipes

24 Perfect Grilling Out Recipes

Kitchen Crew @JustaPinch

Grilling season is here! This is your one-stop shop for all the grilling recipes you need to make your Spring and Summer cookouts absolutely awesome!

17 Delicious Recipes With Wine Pairings

17 Delicious Recipes With Wine Pairings

Kitchen Crew @JustaPinch

Ever wonder what wines you should pair with your favorite foods? Here is your guide!