Olivebox Chilli Infused Olive Oil
1 shallot, sliced
½ red bell pepper, cored, cut into thin strips
½ green bell pepper, cored, cut into thin strips
4 to 5 garlic cloves, minced
10 oz grape tomatoes, halved
2 tbsp capers, drained
½ tsp oregano
½ tsp cumin
½ tsp paprika
1 lb wild-caught sea scallops
Splash of fresh lemon juice
Handful fresh chopped parsley for garnish
In a large cast iron skillet, heat 2 to 3 Olivebox Chilli Infused Olive Oil over medium heat until shimmering but not smoking.
Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
In a separate skillet, heat another 2 tbsp Chilli Infused Olive Oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
Remove from heat and serve immediately over a bed of lemon rice or plain orzo.