Sauteed Scallops with Feta

Sea scallops sauteed with bell peppers and jalapenos in butter, steamed in white wine, then buried under a mix of salty feta and stretchy mozzarella. It’s an unexpected combination that hits every note: briny, spicy, creamy, and tangy.

The two-cheese approach is what sets this apart from typical scallop dishes. Mozzarella melts into gooey strings that cling to each scallop, while feta crumbles and partially melts, keeping its salty tang intact. Together they create a sauce that’s richer and more complex than either cheese would be alone.

The brief steam with the lid on is just 45 seconds, enough for the wine to create a burst of flavorful steam that finishes the scallops without overcooking them. Scallops go from tender to rubber in a narrow window, so that short covered blast is timed precisely.

Pro Tips

• Pat scallops completely dry before they hit the pan. Wet scallops steam instead of searing and won’t get any color.
• Slice the jalapenos thin. You want heat distributed throughout, not big chunks that overwhelm individual bites.
• Don’t stir after adding the cheese. Let it melt undisturbed so it forms a cohesive, bubbly layer on top.
• Serve immediately over hot rice. The cheese firms up fast once off the heat.

Variations

• Use shrimp instead of scallops for a more budget-friendly version.
• Swap feta for goat cheese for an even creamier, tangier melt.
• Add diced tomatoes with the peppers for a more Mediterranean direction.