Mediterranean-Herbed Scallops Recipe - Kraft Recipes Top
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Mediterranean-Herbed Scallops Recipe

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4 servings, 1-1/2 cups each

Make a quick pasta dish with our Mediterranean-Herbed Scallops Recipe tonight. This scallops recipe is one of our favorites because it's so simple.

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What You Need

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Make It

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  • Sprinkle scallops with pepper. 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.

Special Equipment Needed

Please use alcohol responsibly.

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.


Prepare using your favorite variety of pasta.


Substitute fresh lemon juice for the lime juice.


If your skillet is not large enough to fit all the scallops in single layer in skillet, cook scallops in batches.


  • 4 servings, 1-1/2 cups each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
Calories 420
Total fat 12g
Saturated fat 5g
Cholesterol 70mg
Sodium 590mg
Carbohydrate 45g
Dietary fiber 3g
Sugars 3g
Protein 28g
% Daily Value
Vitamin A 20 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made a couple substitutions based on what I had on hand. I made a couple substitutions based on what I had on hand. I used shrimp instead of scallops and used canned tomatoes instead of fresh. Overall, it was tasty and I would definitely make it again.
Date published: 2012-01-11
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