Scallops Provencal Delight: Seared Wild Scallops with Organic Mediterranean Flavors

Immerse yourself in the culinary charm of Provence with our exquisite recipe for Seared Wild Scallops. This culinary masterpiece celebrates the delicate sweetness of the ocean's bounty, harmoniously paired with the vibrant flavors of organic Mediterranean ingredients. With a precise sear and a tantalizing sauce bursting with the sun-kissed essence of Provencal herbs, each bite transports you to the idyllic landscapes of southern France.

In this artful creation, the wild-caught scallops take center stage, their luscious texture and delicate flavors perfectly complemented by the robust medley of organic cherry tomatoes, pitted Kalamata olives, and tangy capers. Sautéed to perfection, this symphony of flavors is elevated by a drizzle of organic lemon juice, adding a refreshing citrusy note that harmonizes with the natural sweetness of the scallops.

The Provencal Delight comes together effortlessly, with each ingredient meticulously chosen to capture the essence of the Mediterranean coast. The seared scallops, tender and succulent, are adorned with a vibrant sauce that boasts the natural richness of organic olive oil, the aromatic allure of minced garlic, and the herbaceous charm of fresh parsley and basil.

Ingredients

• - 1 pound wild-caught scallops
• - 2 tablespoons organic olive oil
• - 4 cloves garlic, minced
• - 1 cup organic cherry tomatoes, halved
• - 1/4 cup pitted Kalamata olives, halved
• - 2 tablespoons capers
• - 1 tablespoon organic lemon juice
• - 1 tablespoon chopped fresh parsley
• - 1 tablespoon chopped fresh basil
• - Salt and black pepper, to taste

Directions

1. 1. Start by patting dry the wild-caught scallops using paper towels. This will help achieve a beautiful sear.
3. 2. In a large skillet, heat the organic olive oil over medium-high heat. Once the oil is hot, carefully add the scallops to the skillet, making sure not to overcrowd them. Cook for 2-3 minutes per side, or until they develop a golden crust. Transfer the seared scallops to a plate and set aside.
5. 3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be cautious not to burn the garlic.
7. 4. Add the halved cherry tomatoes, Kalamata olives, and capers to the skillet. Sauté for 3-4 minutes, or until the tomatoes begin to soften and release their juices.
9. 5. Return the seared scallops to the skillet, gently nestling them among the tomato mixture. Drizzle the organic lemon juice over the scallops and vegetables.
11. 6. Reduce the heat to low and allow the flavors to meld together for an additional 2-3 minutes. This will ensure the scallops are cooked through and infused with the vibrant flavors of the sauce.
13. 7. Season with salt and black pepper to taste, keeping in mind the natural saltiness of the olives and capers.
15. 8. Sprinkle the chopped fresh parsley and basil over the scallops Provencal, adding a burst of freshness and aromatic notes.
17. Tips to Make It Vegan:
18. For a vegan twist on this classic dish, you can substitute the wild-caught scallops with king oyster mushrooms. Slice the mushrooms lengthwise to resemble scallops and sear them in the same manner. The rest of the recipe remains the same, allowing you to enjoy the robust flavors of Scallops Provencal with a plant-based twist.
20. Note: Remember to adjust cooking times as mushrooms may require a slightly longer time to cook through.
22. Indulge in the tantalizing flavors of our Scallops Provencal, made with the finest wild-caught scallops and organic ingredients. This recipe captures the essence of the Mediterranean coastline, allowing you to savor the delights of Provence in the comfort of your own home. Bon appétit!