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mediterranean pan seared scallops

(3 ratings)
didicoffeegirl avatar
Recipe by
Didi Dalaba
@didicoffeegirl
Greece, NY

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!

(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For mediterranean pan seared scallops

  • 1 lb
    scallops
  • 1/4 c
    white wine
  • 1 sm
    zucchini diced
  • 1/2 sm
    eggplant diced
  • 2 md
    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

  • 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!!
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