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.

 

Mediterranean Scallops

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


  1. Core and remove the seeds from the red pepper.  Cut into Julienne strips (thin, long and even strips)
  2. 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.
  3. 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.
  4. Serve the scallops on top of the tomato and pepper mixture

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