Grilled sea scallops and tomatoes with olive vinaigrette

1 servings

Ingredients

Quantity Ingredient
¼ cup Chopped pitted Kalamata or other
; brine-cured black olives
1 tablespoon Finely chopped bottled roasted red pepper
½ teaspoon Minced garlic
1 teaspoon Dijon mustard
1 tablespoon Red-wine vinegar
¼ teaspoon Fresh lemon juice
¼ cup Olive oil; (preferably
; extra-virgin)
½ pounds Sea scallops; rinsed and drained
2 mediums Vine-ripened tomatoes; cut into wedges
2 cups Arugula; stems discarded and
; leaves washed well
; and spun dry

Directions

In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.

Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.

Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.

Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.

Serves 2.

Gourmet June 1994

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