Easy, quick-seared buttery scallops, close during a flavor-packed mixture of tomatoes and bell peppers! You’ll love the daring Mediterranean flavors during this scallops recipe–fresh garlic, shallots, capers, oregano and additional. Best part? The full factor comes along in like twenty minutes! Make certain to to grab my tips for a way to cook scallops absolutely whenever.

Easy Mediterranean-Style Scallops Recipe

For dinner, I really like serving these saucy scallops with Greek lemon rice or plain pasta. And you'll serve them as AN course with some crostini or grilled baguet items. 

If you’ve ever thought a meal like buttery, perfectly-cooked scallops are some things you'll solely crumble a fine eating edifice, this scallops direction is on the brink of amendment your mind!

Easy Mediterranean-Style Scallops Recipe


  • 1 shallot, sliced
  • Extra virgin olive oil (find our olive oil bundle here)
  • 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 oz grape tomatoes, halved
  • 2 tbsp capers, drained
  • Kosher salt
  • Black pepper
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 lb wild-caught sea scallops (thawed if had been frozen)
  • Splash of fresh lemon juice
  • Handful fresh chopped parsley for garnish


  1. In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
  2. Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
  3. 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.
  4. 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).
  5. 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.
  6. Remove from heat and serve immediately over a bed of lemon rice or plain orzo.

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