Seared Scallops with Olive and Tomato Compote Recipe

Name: Seared Scallops with Olive and Tomato Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. olive oil; 1 small onion; 1 clove garlic; 1 can whole tomatoes in juice; 1 tbsp. red wine vinegar; 1/4 tsp. coarsely ground pepper; 1/4 tsp. salt; 13 c. Kalamata olives; Microwave Polenta (optional); 1 1/4 lb. sea scallops

Servings: persons

2 tbsp. olive oil
1 small onion
1 clove garlic
1 can whole tomatoes in juice
1 tbsp. red wine vinegar
1/4 tsp. coarsely ground pepper
1/4 tsp. salt
13 c. Kalamata olives
Microwave Polenta (optional)
1 1/4 lb. sea scallops

1
In 12-inch skillet, heat 1 tablespoon oil on medium until hot.
2
Add onion and cook 6 to 8 minutes or until soft and golden, stirring occasionally.
3
Stir in garlic; cook 1 minute.
4
Add tomatoes with their juice, vinegar, and 1/8 teaspoon coarsely ground black pepper.
5
Heat to boiling on medium-high.
6
Cook 8 to 10 minutes or until thickened, stirring occasionally.
7
Stir in olives and transfer tomato compote to bowl; cover to keep warm.
8
Meanwhile, prepare Microwave Polenta, if using.
9
Remove and discard tough crescent-shaped muscle from each scallop.
10
Pat dry with paper towels.
11
Evenly season scallops, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon pepper.
12
In clean 12-inch skillet, heat remaining 1 tablespoon oil on medium-high until hot.
13
Add scallops and cook 5 minutes or just until opaque throughout and lightly browned on both sides.
14
Serve scallops with tomato compote, and polenta if you like.Nutritional information is based on one serving without polenta.

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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: 2 tbsp. olive oil, 1 small onion, 1 clove garlic, 1 can whole tomatoes in juice, and more.

Yes, Seared Scallops with Olive and Tomato Compote 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.

Seared Scallops with Olive and Tomato Compote

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