Easy Mediterranean Sautéed Scallops

Tender and juicy sautéed scallops nestled into a vibrant mix of bell peppers, grape tomatoes, garlic are served up with a briny punch from capers and warming spices. Finish with a squeeze of lemon and this weeknight-friendly scallop recipe is ready in about 20 minutes.

When I want something simple that’s still packed with bold, fresh flavors, I make this easy sautéed scallop recipe!

What I love most about this dish is the beautiful balance of textures and flavors. The vegetables cook just enough to release their juices, while the capers add a bright, salty bite. I sauté the scallops in extra virgin olive oil, which gives them a golden crust on the outside and a soft, buttery center that pairs so well with tangy tomatoes. It’s one of those dishes where every bite is a little different, yet all the flavors work together beautifully. This light but satisfying scallop recipe is a go-to weeknight dinner when I need to shake up my routine. I love to plate it up family-style, straight from the skillet, with some Greek Lemon Rice or crusty bread on the side to soak up all the delicious juices. It’s fancy enough for a dinner party but fast enough for any random Thursday.

Ingredients for Sautéed Scallops

Honestly, sautéed scallops are so easy; all you need is some olive oil and a hot skillet and you could eat them on their own, but adding some vegetables and spices helps round them out into a meal. Here’s everything you’ll need.

For the vegetables

• Extra virgin olive oil provides a rich, fruity base for sautéing both the vegetables and the scallops, helping to soften the shallots and peppers and giving the scallops a golden crust while preventing them from sticking to the pan. Yes; you can use extra virgin olive oil to sauté!
  • READ MORE: Check out our full guide on Cooking with Olive Oil.
  • TRY IT: You can saute with any of our olive oils, so it’s just a matter of finding your favorite one.
• Shallot adds a mild sweetness that balances the dish without overpowering the sweetness of the scallops.
• Bell peppers: Red bell pepper brings a bright sweetness and vibrant color to the dish, while green bell pepper, with its slightly bitter flavor, adds contrast and visual appeal.
• Garlic: Minced garlic infuses the dish with its aromatic punch.
• Grape tomatoes: Sweet little halved tomatoes release their juices as they cook, adding a acidic tang and a little bit of sauciness to the recipe.
• Capers contribute a briny, salty burst that contrasts with the sweetness of the tomatoes and peppers, complementing the scallops.
• Kosher salt enhances the vegetables and makes each flavor stand out. You don’t have to season the scallops with salt, but can if you like.
• Black pepper adds a mild heat.
• Spices: A touch of oregano provides a fresh, green note that cements the Mediterranean flavor profile of this main dish while ground cumin adds an earthy undertone, and paprika adds subtle warmth and color.
• Scallops: Gently sautéed scallops are nicely browned outside while remaining soft and delicate inside. If you buy them frozen, defrost them completely before cooking. Either way, drain and dry them well to ensure they immediately sizzle when you add them to the pan.
• Fresh lemon: A squeeze of fresh lemon juice brightens the dish.
• Parsley adds a fresh, herbaceous finish and a pop of color.

Ingredient Spotlight

Oregano is a fragrant leafy herb from the same family as mint and basil. Once dried, it has a resinous, peppery quality that echoes through lots of Greek and southern Italian dishes. In this easy scallop recipe, it really cements a Mediterranean flavor profile. Our Greek oregano has a bright, lemony note that I really love.

• TRY IT: Find authentic Greek oregano at our shop.
• BEST SUBSTITUTE: Italian Seasoning.

How to Make Sautéed Scallops 

Cooking the vegetables in one pan and the scallops in another ensures that the scallops will brown instead of steaming among the vegetables. Here’s how I like to approach it, step-by-step.

• Sauté the shallot and peppers. In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium heat. Add 1 sliced shallot and add 1/2 of a red bell pepper and 1/2 of a green bell pepper, each sliced into strips. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
• Add garlic, tomatoes, capers, and spices. Add minced 4 to 5 cloves minced garlic; 1 (10-ounce) container of grape tomatoes, halved; and 2 tablespoons drained capers. Season with a pinch each of kosher salt and black pepper. Add 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 1/2 teaspoon 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 1 pound scallops, patted dry, and cook until browned, about 2 minutes, on one side. Turn them over and cook until browned, another 1 to 2 minutes on the other side. 
• Add the scallops in with 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 chopped parsley, and serve immediately. 

What to Serve With Sautéed Scallops

As a main course for dinner, this easy scallop recipe will serve 4. I think it’s wonderful on top of Greek Lemon Rice, but Lebanese Rice, or plain orzo will also work.

I also love serving sautéed scallops as a fancy appetizer to please a small crowd of 6 to 8. It’s a perfect way to kick-start a special meal. Add some crusty bread or grilled French baguette slices.

Want to use it as part of a spread? Add Antipasto Skewers, Avocado Salad or this 3-ingredient Mediterranean salad.

How to Store Sautéed Scallops

Personally, I think it’s best to cook and eat scallops immediately. But if you have some leftovers, you can store them in an airtight container in the fridge for a day.

I’m against reheating scallops because I think they turn out rubbery. Instead, eat any leftovers cold (like a seafood salad) or closer to room temperature, if you prefer.

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