Buttery Seared Scallops with Herby Feta
Buttery Seared Scallops with Herby Feta. The perfect dish to welcome the spring season. It’s the first week of spring and it’s finally the weekend. We’re welcoming the first weekend of better weather season with buttery seared scallops paired with feta cheese and topped with an herby, lemony green olive dressing. It’s kinda like chimichurri but even better with the addition of salty green olives. Buttery, herby, lemony goodness !!
I told you guys there would be plenty of springtime recipes this week. So enter, these super delicious, super vibrant, and super fun. This dish has all the colors and flavors of spring that you need to brighten just about any mood. And when it’s a rainy spring day like today…you definitely need a colorful and flavorful pick me up.
The scallops are seared until perfectly golden on all sides. They’re smothered in alllll that lemony, garlicky butter sauce and paired with salty feta. Finally drizzle on all that herby dressing that's filled with fresh parsley, oregano, basil, green onions, and green olives. The combination of flavors in this dish is to die for. And don’t forget to serve this alongside some crusty bread to dunk in all that Chimichurri-like sauce. So so good you guys. And pretty addicting.
And speaking of spring…you already know we will be spending this weekend at the beach. I think the weather is going to be a bit chilly but I am excited for a change of scenery. Plus, I love cooking in the kitchen at the beach house. The vibes are always just amazing. So I am definitely looking forward to a chill weekend with some good food and good cocktails !!
Ingredients
1 pound large scallops
1/4 cup + 2 tablespoons olive oil
salt and pepper
1/4 cup white wine
4 tablespoons butter
zest and juice of 1 lemon
1 garlic clove; minced
1 cup chopped fresh parsley, oregano, and basil
2 green onions; chopped
1/2 cup green olives; roughly chopped
1 tablespoon red wine vinegar
4 ounces feta
Directions
Season the scallops with salt and pepper. Heat 2 tablespoons of olive oil in a large cast iron skillet. When the oil is hot, add the scallops. Sear for about 3 minutes on each side. Remove the scallops and set aside.
Add the white wine, scrapping up the brown bits on the bottom of the pan. Add the butter, lemon zest, and garlic. Cook for 1 - 2 minutes. Remove from heat.
Make the dressing. Add the herbs, green onion, olives, remaining 1/4 cup of olive oil, and red wine vinegar to a medium bowl. Season with salt and pepper. Stir to combine.
Serve scallops with the feta, drizzled with the lemon, garlic butter and herby dressing, and alongside bread.
