Sauteed Scallops Mediterranean Style
Mediterranean-style sautéed scallops with mushrooms, tomatoes, garlic, and a touch of Marsala wine create a flavorful, elegant dish perfect for seafood lovers and special occasions.
Ingredients
- 3/4 lb. fresh sea scallops ⓘ
- 1/2 cup quartered mushrooms ⓘ
- 1/2 stick butter ⓘ
- 2 tablespoons olive oil ⓘ
- 1/2 teaspoon salt ⓘ
- pinch freshly ground pepper ⓘ
- 1/4 cup flour ⓘ
- 1 tablespoon minced shallots ⓘ
- 1/2 cup diced cooked tomatoes
- 1 teaspoon minced fresh garlic
- 1 tablespoon lemon juice ⓘ
- 1/2 teaspoon chopped parsley ⓘ
- 3/4 cup or more Marsala wine ⓘ
Instructions
- Cut large scallops in half horizontally.
- Rinse under cold water and drain well.
- Clean and quarter the mushrooms.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over high heat.
- Saute mushrooms for 3 to 4 minutes.
- Season with 1/2 teaspoon salt and a pinch of freshly ground pepper.
- Transfer mushrooms to a small bowl and set aside.
- Clean the pan.
- Dredge scallops in flour seasoned with salt and pepper, shaking off excess flour.
- Heat remaining butter and oil over high heat.
- Brown the butter, then add scallops in a single layer.
- Brown on one side for 2 minutes, then turn and brown the other side for 2 minutes.
- Scatter minced shallots over the scallops and toss gently.
- Add diced cooked tomatoes, minced garlic, lemon juice, and drained mushrooms.
- Toss everything to combine.
- Pour in Marsala wine and heat through.
- Transfer the scallops and sauce to warm plates.
- Sprinkle with chopped parsley and serve, optionally over linguine.
Tips & Substitutions
For the best results, use fresh sea scallops and avoid frozen ones, as they can become rubbery. If you don't have Marsala wine, dry sherry or white wine can be good substitutes. For a gluten-free option, you can use almond flour instead of regular flour for dredging. Adding a splash of lemon zest can enhance the dish's brightness.
Serving Suggestions
Serve the sautéed scallops over a bed of linguine for a delightful meal, or pair with crusty bread to soak up the sauce. A side salad with mixed greens and a light vinaigrette complements the richness of the dish. For a Mediterranean flair, consider serving with a side of White Bean Mushroom Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and sauce in a skillet over low heat until heated through, being careful not to overcook the scallops, which can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Scallops Mediterranean Style contains roughly 607 calories, with 23g protein, 130g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (168% of the Daily Value), iron (120% of the Daily Value), and potassium (66% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
While fresh scallops are recommended for best flavor and texture, you can use frozen scallops if necessary. Make sure to thaw them completely in the refrigerator and pat them dry before cooking to avoid excess moisture, which can hinder browning.
What can I substitute for shallots?
If you don't have shallots on hand, you can use finely chopped onions or green onions as a substitute. They will add a similar mild onion flavor, though the overall taste may vary slightly. Adjust the quantity based on your preference for onion flavor.
How do I know when the scallops are cooked perfectly?
Perfectly cooked scallops should be opaque and firm to the touch, taking about 2 minutes per side when sautéed. Overcooking will make them tough and rubbery, so keep an eye on them and remove from heat as soon as they are done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).