Scallops are one of my favorite types of fish. They are mild, quick to cook and for some reason feel a little fancier to me. They require little to no effort but I always feel like I’m getting a restaurant meal at-home when I serve scallops.
This dish is no exception. Start to finish it takes 10 minutes tops and yet it has complex and balanced flavors. I love Mediterranean cooking because it implies light and fresh ingredients with simple herbs and spices.
If you’re not a scallop fine you can easily swap that with shrimp.
1 red bell pepper
2 tbsp olive oil
1 tbsp chopped garlic
6 plum tomatoes cut into ½ inch cubes
6 large green olives, pitted and chopped coarsely
4 tbsp drained capers
1 tsp chopped fresh thyme
pinch of salt and pepper
2-3 scallops/person depending on size
- Core and remove the seeds from the red pepper. Cut into Julienne strips (thin, long and even strips)
- Heat the olive oil in a skillet. Add the garlic and cook briefly. Add the red pepper, plum tomatoes, olives, capers, thyme, salt and pepper. Cook, stirring for about 5 minutes and remove from the heat.
- Heat another skillet on high with olive oil. To ensure the pan is hot, splash a drop of water on the surface. If it sizzles, it is hot enough. Cook the scallops 1-2 minutes per side depending on size.
- Serve the scallops on top of the tomato and pepper mixture