Sea Scallops Cacciatore

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Sea Scallops Cacciatore


  • 4 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 1 red bell pepper, sliced into thick strips

  • 1 green bell pepper, sliced into thick strips

  • 1 yellow onion, sliced

  • 4 cloves of garlic, chopped

  • 1 15oz can of diced tomatoes

  • 1/2 cup of white wine

  • 1 bay leaf

  • 1 lb of scallops

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1/4 cup of fresh flat leaf Italian parsley, chopped


  • In a large frying, sauté the peppers, onions and garlic in 2 Tbls of olive oil until slightly tender.

  • De-glaze the pepper mixture with the wine. (Add the wine, turn up the heat and cook until the wine is reduced in half.)

  • Lower the heat and add the tomatoes and the bay leaf/

  • Cook covered for 5 to 10 minutes.

  • Remove the bay leaf

  • Thoroughly wash the scallops and pat dry with a paper towel.

  • In another frying pan heat the remaining 2 Tbls of olive oil and butter.

  • Season the scallops on both sides with the salt and pepper.

  • Pan sear the scallops for 2 to 3 minutes on each side until the tops are golden and crisp.

  • Plate the scallops and top with the cacciatore mixture.

  • Garnish with parsley and serve with Italian bread.

    Serves 2 people as an entree or 4 as an appetizer.