Name: Seared scallops with tomatoes and olives
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 Tbsp olive oil; 200 g cherry tomatoes (halved); 50 g pitted black olives; 1 lemon (cut in half); 12 ready to cook scallops (frozen is fine); 1 handful coriander (cilantro leaves); 1 handful basil leaves; Salt and ground pepper

Seared scallops with tomatoes and olives

These Mediterranean-style seared scallops with tomatoes and olives are ready in just 15 minutes and can be served warm or cold – so they’re perfect as tapas and party nibbles, or as an appetizer or starter at a special, celebratory dinner menu.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 4 people

Cuisine: Spanish

Calories: 1234

Ingredients Method

Ingredients

3 Tbsp olive oil
200 g cherry tomatoes halved
50 g pitted black olives
1 lemon cut in half
12 ready to cook scallops frozen is fine
1 handful coriander cilantro leaves
1 handful basil leaves
Salt and ground pepper

Method

In a small frying pan heat 2 Tbsp of oil, add the tomatoes and olives. Season with salt and pepper and fry for 1-2 minutes. Transfer to a bowl.
Chop the coriander and basil leaves, add to the tomatoes. Toss and let is infuse for about 10 minutes.
Heat the remaining oil in a frying pan. Meanwhile, wipe dry the scallops with paper towel, then season their top with salt & pepper. When the oil is hot, add the scallops around the outside of the pan clockwise (the salted side facing down), forming a circle.
Season the top of them then, after a minute, starting with the first one you put in the pan, flip them over with a spatula (again clockwise). Add the remaining lemon juice, tilt the pan around to let the juice to spread evenly.
Cook for 1-2 minutes and transfer them to a paper lined plate. Serve with the tomato salsa.

Seared scallops with tomatoes and olives

Ingredients

Method

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