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Main dishes

Mediterranean-Herbed Scallops

Mediterranean-Herbed Scallops recipe
photo by:kraft
time
prep:
10 min
total:
20 min
servings
total:
4 servings, 1-1/2 cups each
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What You Need

1
lb.  sea scallops, well dried
1/4
tsp.  each salt and pepper, divided
2
Tbsp.  butter
2
 plum tomatoes, chopped
1
clove  garlic, minced
1/2
cup  dry white wine
1/2
cup  fat-free reduced-sodium chicken broth
10
 pitted kalamata olives, sliced
2
Tbsp.  chopped fresh chives, divided
1
Tbsp.  chopped fresh mint
1
Tbsp.  fresh lime juice
1/3
cup  ATHENOS Traditional Crumbled Feta Cheese
4
cups  hot cooked fusilli pasta

Make It

SPRINKLE scallops with pepper and 1/8 tsp. salt. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.

ADD tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.

STIR in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.

Kraft Kitchens Tips

How to Successfully Sear Scallops
In order for the scallops to brown (and not steam) in skillet, pat them dry with paper towels before cooking as directed.
Substitute
Substitute fresh lemon juice for the lime juice.
Note
If your skillet is not large enough to fit all the scallops in single layer in skillet, cook scallops in batches.
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