Greek Scallops Recipes

Steps:

• Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
• Add sea scallops and toss to coat with oil mixture.
• Prepare barbecue (medium-high heat) or preheat broiler.
• Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
• Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
• Transfer to plates and serve.

Steps:

• Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
• Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

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:

• Heat large skillet, add olive oil, saute onions and garlic until just tender, add in frozen stir fry vegetables ( or you can dice yourself fresh veggies but this is a quick way) and saute until tender. (about 10 min).
• Remove from pan into large bowl.
• Add 2 Tbsp butter and scallops into heated pan with spices, cook until scallops are opaque (about 5 minutes).
• Remove and add to bowl, cover to retain heat.
• Meanwhile, have a pan of water to boil, add linguini and cook as per instructions until al dente (5-8 min).
• Strain and put back into pot with Tbsp butter and palmful of feta cheese, stir until blended.
• Pour into bowl with scallops and vegetable and mix together.
• Squeeze lemon and then sprinkle more feta to taste, or serve on side.
• Dinner takes less than 30 minutes from freezer to table and yet it tastes like you worked very hard( as per my family and guests).
• *Prep time is longer to julliene vegetables if not using frozen veggies. I have done both ways, after work frozen veggies are handier.

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:

• In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
• Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
• Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
• Bake the scallops until just done, about 15 minutes.
• To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.