Greek Style Scallops Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Olive oil/Vegetable oil2 Teaspoon
 Chopped onions1 Cup (16 tbs)
 Garlic1 Clove (5 gm), minced (small clove)
 Plum tomatoes4 Large, blanched, peeled, seeded, and chopped
 Chopped fresh dill2 Tablespoon
 Chopped fresh basil2 Tablespoon
 Bay scallops/Sea scallops7 Ounce, cut into quarters
 Uncooked orzo1 1⁄2 Ounce, cooked according to package directions (rice-shaped pasta)
 Lemon juice2 Teaspoon
 Feta cheese3⁄4 Ounce, crumbled

Nutrition Facts

Serving size: Complete recipe

Calories 713 Calories from Fat 181

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 124.1 mg

Sodium 831.3 mg34.6%

Total Carbohydrates 74 g24.6%

Dietary Fiber 10.6 g42.4%

Sugars 9.5 g

Protein 62 g124.1%

Vitamin A 142.4% Vitamin C 154.7%

Calcium 49.5% Iron 71.6%

*Based on a 2000 Calorie diet


1. In 9-inch nonstick skillet heat oil; add onions and garlic and cook over medium-high heat, stirring occasionally, until tender-crisp, about 2 minutes. Stir in tomatoes, dill, and basil and bring mixture to a boil. Reduce heat to low; add scallops and stir to combine. Cook, stirring constantly, until scallops turn opaque. Set aside.
2. Preheat broiler. Spray 2 individual flameproof casseroles with nonstick cooking spray and spread half of the orzo over bottom of each casserole. Drizzle half of the lemon juice over each portion of ozro and then top each with half of the scallop-tomato mixture. Top each portion with half of the cheese.
3. Broil until cheese melts, about 2 minutes.