MEDITERRANEAN PAN SEARED SCALLOPS
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!
Provided by Didi Dalaba
Categories Seafood
Time 55m
Number Of Ingredients 17
Steps:
- 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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Umar Draz
[email protected]This is a great recipe for a weeknight meal.
maral Ganbaatar
[email protected]I would definitely recommend this recipe to others.
Shaun Gillespie
[email protected]This dish is a great way to impress your guests.
Faith Mushega
[email protected]I'm not a very experienced cook, but this recipe was easy to follow.
jathavan rathika
[email protected]I made this dish for a party and it was a hit. Everyone loved it!
William Karisa
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Bruno Effiom
[email protected]I'm not a big fan of Mediterranean food, but I really enjoyed this dish.
Maria Iqbal
[email protected]I'm allergic to shellfish, so I used shrimp instead of scallops. It turned out great!
Melen Fkr
[email protected]I had trouble finding scallops at my local grocery store, but I was able to find them at a seafood market.
Fortnite gamer
[email protected]The scallops were a bit overcooked for my taste, but the flavors were still good.
Adel Ronell Jackdon
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Chanel Gibbs
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it all up!
Ammad Faisal
[email protected]I love that this recipe is healthy and delicious. The scallops are a good source of protein and the vegetables are packed with nutrients.
Tg Esports
[email protected]This is a great recipe for a special occasion dinner. It's easy to make and always impresses my guests.
Chelsea Iron Cloud
[email protected]The combination of flavors in this dish is amazing. The scallops are perfectly complemented by the lemon, garlic, and herbs.
ishara sadhini
[email protected]I've never cooked scallops before, but this recipe made it easy. They turned out great!
Editzuu
[email protected]These scallops were cooked to perfection! The sear was golden brown and the inside was tender and juicy. The Mediterranean flavors were delightful.