Tomato Olive Scallops

Sweet buttery scallops with salty and herby salsa – winner combo!

Ingredients

Ingredients
Servings:
Lemon Scallops
g
Scallops
large & defrosted
tbsp
Olive Oil
tbsp
Salted Butter
tsp
Lemon Zest
Garlic Clove
Salt & Pepper to taste
Salsa
Handful Fresh Olives
pitted
g
Sun Dried Tomatoes
tbsp
Capers
tsp
Red Pepper Flakes
g
Feta Cheese
tbsp
Lemon Juice
Sprig of Fresh Thyme
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat a cast iron skillet with 2 tablespoons of olive oil over medium high heat.
  2. In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season.
  3. When hot add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest and crushed garlic. Cook until the garlic is fragrant, about 3-4 minutes. Remove from the heat.
  4. To make the salsa. Combine all ingredients except feta in a food processor and blend just for few seconds to create bigger chunks.
  5. To serve, place the scallops and spoon salsa and feta chunks.

Preparing In The Kitchen
  1. Preheat a cast iron skillet with 2 tablespoons of olive oil over medium high heat.
  2. In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season.
  3. When hot add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest and crushed garlic. Cook until the garlic is fragrant, about 3-4 minutes. Remove from the heat.
  4. To make the salsa. Combine all ingredients except feta in a food processor and blend just for few seconds to create bigger chunks.
  5. To serve, place the scallops and spoon salsa and feta chunks.

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