Make a quick pasta dish with our Mediterranean-Herbed Scallops Recipe tonight. This scallops recipe is one of our favorites because it's so simple.
What You Need
Original recipe yields 4 servings
1 lb. sea scallops, well dried
1/4 tsp. pepper
2 Tbsp. butter
2 plum tomatoes, chopped
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup fat-free reduced-sodium chicken broth
10 pitted Kalamata olives, sliced
2 Tbsp. chopped fresh chives, divided
1 Tbsp. chopped fresh mint
1 Tbsp. fresh lime juice
1/3 cup crumbled feta cheese
4 cups hot cooked fusilli pasta
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Please use alcohol responsibly.
Let's Make It
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.
How to Successfully Sear Scallops
In order for the scallops to brown (and not steam) in skillet, pat them dry with paper towels before cooking as directed.
Substitute fresh lemon juice for the lime juice.
If your skillet is not large enough to fit all the scallops in single layer in skillet, cook scallops in batches.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.