Seared Scallops with Olive and Tomato Compote

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

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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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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!