Go Back
Mediterranean Scallops: Quick, Bright, Irresistible Dinner
Print Recipe

Mediterranean Scallops

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

  • 1 pound sea scallops patted dry
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 lemon zest and juice
  • 1/4 cup cherry tomatoes halved
  • 1/4 cup kalamata olives pitted and sliced
  • 1/4 cup white wine or extra broth optional, see substitutions
  • 1 tablespoon capers drained
  • 1 tablespoon butter
  • Fresh parsley or basil chopped
  • Salt and pepper to taste

Instructions

  • Pat scallops completely dry. Moisture is the enemy of a good sear. Season with salt and pepper on both sides.
  • Heat olive oil in a skillet over medium-high heat until shimmering. Add scallops and sear 1–2 minutes per side until golden. Do not overcrowd the pan. Flip once and resist the urge to fiddle.
  • Remove scallops to a plate. In the same pan, add garlic and sauté 30 seconds until fragrant. Don’t burn the garlic, or you’ll ruin the vibe.
  • Deglaze with white wine (or broth) and scrape up any browned bits. Add lemon zest, juice, tomatoes, olives, and capers. Simmer 2–3 minutes to meld flavors.
  • Return scallops to the pan. Stir in butter until glossy. Sprinkle with chopped parsley or basil and a final pinch of salt if needed. Serve hot.