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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.