Mediterranean-Style Scallops

4 people
Prep Time:
00h 10
Cook Time:
00h 15

Italian flavors take center stage, courtesy of fire-red tomatoes and red peppers, garlic, oregano and capers. The bright colors and aromas bring plates, palates and parties to life.

Credit: This inspiring recipe is brought to you by Suzy. You can view this recipe on the Mediterranean Dish website. 

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Ingredients and Method


  • 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
  • 4-5 cloves garlic, minced
  • 10 ounces grape tomatoes, halved
  • 2 tablespoons capers, divided
  • kosher salt
  • fresh ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 pound sea scallops
  • 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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