Grilled Sea Scallops and Tomatoes with Olive Vinaigrette Recipe

Name: Grilled Sea Scallops and Tomatoes with Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped pitted Kalamata or other brine-cured black olives; 1 tablespoon finely chopped bottled roasted red pepper; 1/2 teaspoon minced garlic; 1 teaspoon Dijon mustard; 1 tablespoon red-wine vinegar; 1/4 teaspoon fresh lemon juice; 1/4 cup olive oil (preferably extra-virgin); 1/2 pound sea scallops, rinsed and drained; 2 medium vine-ripened tomatoes, cut into wedges; 2 cups arugula, stems discarded and leaves washed well and spun dry

Servings: persons

1/4 cup chopped pitted Kalamata or other brine-cured black olives
1 tablespoon finely chopped bottled roasted red pepper
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
1/4 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1/2 pound sea scallops, rinsed and drained
2 medium vine-ripened tomatoes, cut into wedges
2 cups arugula, stems discarded and leaves washed well and spun dry

1
In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth.
2
With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
3
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.
4
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.
5
Transfer scallops to a plate and keep warm.
6
Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
7
Toss arugula with half the vinaigrette and divide between 2 plates.
8
Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup chopped pitted Kalamata or other brine-cured black olives, 1 tablespoon finely chopped bottled roasted red pepper, 1/2 teaspoon minced garlic, 1 teaspoon Dijon mustard, and more.

Yes, Grilled Sea Scallops and Tomatoes with Olive Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Sea Scallops and Tomatoes with Olive Vinaigrette

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