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Mediterranean scallops nestled with tomatoes and bell peppers in a skillet. Next to this is a cloth napkin, a lemon, and a bowl of chopped parsley.
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4.88 from 32 votes

Mediterranean Sautéed 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.
Prep Time10 minutes
Cook Time13 minutes
Course: Seafood
Cuisine: Mediterranean
Servings: 4
Author: Suzy Karadsheh

Ingredients

For the vegetables

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

For the scallops

  • 2 tablespoons extra virgin olive oil
  • 1 pound sea scallops, thawed completely if frozen, patted dry
  • Fresh lemon
  • Parsley chopped

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.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, cumin, and paprika used in this recipe.
  • Get ready. Because scallops cook quickly, be sure to have prepared other parts of your meal in advance. If serving with salad, rice, or pasta, for example, have those prepared first.
  • Storage: Personally, I think it’s best to cook and eat scallops immediately. But if you have leftovers, you can store them in an airtight container in the fridge for one or two nights. I recommend eating the leftovers cold or at room temperature.

Nutrition

Calories: 233.8kcal | Carbohydrates: 10.6g | Protein: 15.1g | Fat: 14.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10.3g | Trans Fat: 0.01g | Cholesterol: 27.2mg | Sodium: 562.1mg | Potassium: 505.8mg | Fiber: 2g | Sugar: 3.4g | Vitamin A: 1251.2IU | Vitamin C: 42.3mg | Calcium: 32.8mg | Iron: 1.3mg

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