Scallops Nicoise With Tomato-Olive Sauce Recipe

Name: Scallops Nicoise With Tomato-Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds or pints of scallops, preferably bay scallops; 3 tomatoes, about 1 pound; 12 green olives; 6 black olives, pitted; 1 tablespoon olive oil; 1 tablespoon finely minced garlic; 3 tablespoons capers, drained; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons butter; 2 tablespoons finely chopped parsley; Juice of 1/2 lemon

Servings: persons

1 1/2 pounds or pints of scallops, preferably bay scallops
3 tomatoes, about 1 pound
12 green olives
6 black olives, pitted
1 tablespoon olive oil
1 tablespoon finely minced garlic
3 tablespoons capers, drained
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
2 tablespoons finely chopped parsley
Juice of 1/2 lemon

1
If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
2
Core and peel the tomatoes, and cut them into 1/2-inch cubes.
3
There should be about 3 1/2 cups.
4
Set aside.
5
Chop the green olives.
6
There should be about 3 tablespoons.
7
Set aside.
8
Chop the black olives.
9
There should be about 1 1/2 tablespoons.
10
Set aside.
11
Heat the oil in a heavy skillet and add the garlic.
12
Cook briefly, stirring.
13
Add the tomatoes and bring to a boil.
14
Add the chopped green and black olives, capers, salt and pepper.
15
Cook over moderate heat about 2 minutes.
16
Heat 1 tablespoon of butter in each of 2 skillets.
17
When the butter is hot and almost brown, add half the scallops to each skillet.
18
Add salt and pepper.
19
Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
20
Cook about 2 minutes or slightly longer.
21
Take care not to overcook.
22
Sprinkle with parsley and lemon juice.
23
Toss.
24
Spoon the hot tomato-olive sauce into a hot, fairly deep platter.
25
Pour the scallops over and serve.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 pounds or pints of scallops, preferably bay scallops, 3 tomatoes, about 1 pound, 12 green olives, 6 black olives, pitted, and more.

Yes, Scallops Nicoise With Tomato-Olive Sauce 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.

That's it — enjoy your meal!

Scallops Nicoise With Tomato-Olive Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions