Name: Tender Mediterranean Scallop Saute
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 4 teaspoons Stacey Hawkins Roasted Garlic Oil, divided; 1 pint cherry or grape tomatoes; ½ C white wine (or low sodium chicken broth); 1 T Stacey Hawkins Garlic Gusto Seasoning; ½ C pitted Kalamata Olives; 1 T capers; 1 8 oz bag baby spinach; sprinkle of Dash of Desperation Seasoning; 8 large sea scallops, patted dry

Treat yourself to a guilt-free gourmet dinner with this Mediterranean Scallop Saute featuring juicy tomatoes, tangy capers, and rich Kalamata olives. This dish is not only low in carbs and calories but also brimming with bold Mediterranean flavors that make every bite feel indulgent. Elegant, fresh, and quick to make, these scallops are perfect for any special evening—without any of the usual calorie overload. Pair with a crisp side salad or roasted veggies, and you have a restaurant-quality meal that’s as satisfying as it is light!

Tender Mediterranean Scallop Saute

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Calories

396

Author :

Stacey Hawkins

Image of Tender Mediterranean Scallop Saute

Ingredients

4 teaspoons Stacey Hawkins Roasted Garlic Oil, divided
1 pint cherry or grape tomatoes
½ C white wine (or low sodium chicken broth)
1 T Stacey Hawkins Garlic Gusto Seasoning
½ C pitted Kalamata Olives
1 T capers
1 8 oz bag baby spinach
sprinkle of Dash of Desperation Seasoning
8 large sea scallops, patted dry

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Directions

Heat 2 teaspoons of Roasted Garlic oil in a medium skillet over medium heat. Add the tomatoes and cook, stirring occasionally until they begin to burst, about 5-6 minutes.
Carefully pour in the white wine* (or broth) and add the Garlic Gusto Seasoning. Cook until the wine has almost evaporated. Stir in the olives and capers. Add the spinach and stir until wilted. Season with a sprinkle of Dash of Desperation and set aside.
Season the scallops generously on both sides with Dash of Desperation and heat the remaining 2 teaspoons of oil 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 pasta alternative or with cloud bread to sop up all the sauce. Enjoy!