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Simple Sea Scallops with Green Beans and Tomatoes

average rating is 3 out of 5, based on 150 votes

Indulge in the exquisite flavors of Simple Sea Scallops with Green Beans and Tomatoes. This dish combines succulent scallops, crisp green beans, and juicy tomatoes, all brought together with a burst of garlic, fresh herbs, and zesty lemon juice. Prepare to impress your taste buds with this effortless yet impressive seafood recipe.

Serving Suggestions/Tips:

Serve the dish immediately to enjoy the scallops at their best.

Pair it with a side of steamed rice or crusty bread to soak up the delicious juices.

Add a sprinkle of red pepper flakes for a touch of heat if desired.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Fish Lunch Dinner Main meal Moderate Seafood Dairy-Free Gluten-free Dairy-free Low-carb High-protein Keto-friendly Paleo-friendly Mediterranean Nut-free Grain-free Healthy Clean eating Quick and easy Fresh ingredients Summer recipe Low-calorie High-fiber Vitamin-rich Pescatarian Weight loss Heart-healthy Diabetic-friendly Antioxidant-rich Immune-boosting Low-sodium Balanced meal Light and refreshing Gourmet Weeknight dinner

Ingredients

12 large scallops
2 cups green beans
2 cups tomatoes, diced
2 tbsp olive oil, divided
2 garlic cloves, minced
4 tbsp parsley, roughly chopped
juice of 2 lemons

Directions

Prepare the scallops: Pat the scallops dry with a paper towel and season them with salt and pepper.
Cook the green beans: Fill a medium-sized pot with water and bring it to a boil. Add a pinch of salt to the boiling water and blanch the green beans for about 3-4 minutes until they are bright green and slightly tender. Drain the green beans and set them aside.
Sauté the tomatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tomatoes and minced garlic to the skillet and sauté for about 3-4 minutes until the tomatoes start to soften and release their juices. Season with salt and pepper to taste.
Cook the scallops: In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the scallops to the skillet and cook for about 2-3 minutes per side until they are golden brown and cooked through. Be careful not to overcook them as they can become tough.
Assemble the dish: Arrange the cooked green beans on a plate. Spoon the sautéed tomatoes over the green beans. Place the cooked scallops on top of the tomatoes.
Garnish and serve: Sprinkle the chopped parsley over the dish. Squeeze the lemon juice over the scallops, green beans, and tomatoes. Serve immediately while the scallops are still hot.