Fish & Seafood Dishes
Date Night Scallops with Tomatoes, Capers and Kalamata Olives
Difficulty:
Easy
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
With only 10 ingredients and ready in 30 minutes, this recipe is perfect for date night! Simple, sophisticated and sure to impress, these seared scallops are topped with a delicious sauce made with burst cherry tomatoes, kalamata olives, capers and garlic.
- 1/2 cup olive oil divided
- 1 medium shallot thinly sliced
- 1 pint cherry, sun-gold or grape tomatoes
- 1/2 cup white wine such as pinot grigio
- 3 garlic cloves thinly sliced
- 1/2 cup Pitted Greek Kalamata Olives
- 1 tablespoon Imported Non-Pareil Capers
- Salt and pepper to taste
- 2 large handfuls baby spinach
- 8 large sea scallops patted dry
Instructions
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the shallots and cook until softened, about 2-3 minutes. Add the tomatoes and cook, stirring occasionally until they begin to burst, about 5-6 minutes.
- Season with salt and pepper to taste and carefully pour in the white wine. Cook until the wine has almost evaporated and stir in the sliced garlic, Mezzetta® Pitted Greek Kalamata Olives and Mezzetta® Imported Non-Pareil Capers. Add the spinach and stir until wilted. Season with additional salt and pepper and set aside.
- Season the scallops generously on both sides with salt and heat the remaining 2 tablespoons of olive oil over in a separate large skillet over medium-high heat.
- Once the oil begins to shimmer, add the scallops and cook until golden brown and seared, about 2 minutes per side.
- Divide the tomato and olive mixture among plates and place the scallops on top. Serve as-is, over pasta or with crusty bread to sop up all the sauce.
- Enjoy!
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