Step 1

Sauté the shallot and peppers. In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add shallot and bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.

Step 2

Add garlic, tomatoes, capers, and spices. Add minced garlic, tomatoes, and capers. Season with a pinch each of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook until softened for another 5 to 7 minutes, stirring occasionally. Drop heat to the lowest setting to keep the vegetables warm while you work on scallops.

Step 3

Sauté the scallops. In a second heavy skillet, heat another 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add scallops and cook for 2 minutes on one side, turn over and cook until browned, another 1 to 2 minutes.

Step 4

Add the scallops to the vegetables. Transfer the scallops immediately into the pan with the vegetables, nestling them into the tomatoes and peppers.

Step 5

Garnish and serve. Remove from heat, squeeze just a little bit of lemon juice over everything, garnish with parsley, and serve immediately.