Ingredients

• 2-3 Tbsp Extra virgin 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

• Kosher salt, to taste

• Black pepper, to taste

• ½ tsp oregano

• ½ tsp ground cumin

• ½ tsp paprika

• 1 lb wild-caught sea scallops (thawed if had been frozen)

• Splash of fresh lemon juice

• Handful fresh chopped parsley for garnish

Directions

1. In a large cast iron skillet, heat extra virgin olive oil over medium heat until shimmering but not smoking.

2. Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.

3. 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.

4. In a separate skillet, heat another 2 tbsp extra virgin 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).

5. 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.

6. Remove from heat and serve immediately over a bed of lemon rice or plain orzo.