Mediterranean Style Scallops Recipes

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!!

Steps:

• Sprinkle scallops with pepper. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.
• Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.
• Stir in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.

Steps:

• Core and remove the seeds of the red pepper and cut into julienne strips about an inch long.
• Heat the oil in a large heavy skillet over high heat. Add the garlic and cook briefly; do not brown. Add the red pepper, tomatoes, olives, capers, thyme, and salt and pepper to taste. Cook, stirring, for about 5 minutes. Then, remove from heat and keep warm.
• In a large nonstick skillet melt the butter over high heat. When the butter is bubbling, add the scallops. Season with salt and pepper to taste, and cook, stirring, for about 3 minutes. Be careful not to overcook the scallops. Sprinkle the lemon juice and basil over them and cook and stir briefly.
• Spoon a portion of the tomato mixture onto each of 4 warmed serving plates. Distribute the scallops evenly over the mixture. Serve immediately.

Steps:

• In a large skillet, heat oil over medium heat; add garlic and shallots, sauté for 1 minute.
• Chop tomatoes.
• Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
• Simmer for about 10 minutes.
• Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
• Meanwhile, cook linguine according to al dente package directions.
• Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
• Top with scallops mixture.
• Garnish with fresh basil leaves, if desired.
• Serve with tossed green salad and Italian bread.
• Serve immediately.

Steps:

• Prep.
• * Preheat broiler.
• * Cut squash, zucchini, and tomatoes into 1/4-inch-thick slices.
• Steps.
• 1. Combine squash, zucchini, tomatoes, wine, 2 tablespoons olive oil, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in an even layer in 13- x 9-inch baking pan; pour remaining oil mixture over vegetables.
• 2. Combine scallops, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange scallops on top of vegetables. Broil 8-10 minutes or just until scallops are opaque and firm, and beginning to brown on top.
• 3. Add scampi sauce then toss to coat vegetables and scallops; serve immediately.