Yield: 4 servings

Ingredients:
For the vegetables
2 to 3 tablespoons extra virgin olive oil
1 shallot, sliced
1/2 red bell pepper, cored, cut into thin strips
1/2 green bell pepper, cored, cut into thin strips
4 to 5 garlic cloves, minced
10 ounces grape tomatoes, halved
2 tablespoons drained capers
Black pepper
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
For the scallops
2 tablespoons extra virgin olive oil
1 pound sea scallops, thawed completely if frozen, patted dry
Fresh lemon
Parsley chopped

Directions:

  • In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add shallot and bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
  • Add minced garlic, tomatoes, and capers. Season with a pinch each of kosher salt and black pepper.
  • Add oregano, cumin and paprika.
  • Toss to combine.
  • Cook until softened for another 5 to 7 minutes, stirring occasionally.
  • Drop heat to the lowest setting to keep the vegetables warm while you work on scallops.
  • In a second heavy skillet, heat another 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
  • Add scallops and cook for 2 minutes on one side, turn over and cook until browned, another 1 to 2 minutes.
  • Add the scallops to the vegetables.
  • Transfer the scallops immediately into the pan with the vegetables, nestling them into the tomatoes and peppers.
  • Garnish and serve.
  • Remove from heat, squeeze just a little bit of lemon juice over everything, garnish with parsley, and serve immediately.