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1
To make the compote:
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Put the garlic in a small saucepan.
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Add enough olive oil to cover the cloves completely; the size of your pan will dictate how much oil you need.
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Bring the olive oil to a simmer, turn the heat down to low, and cook the garlic until its very tender, 15 to 20 minutes.
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Using a slotted spoon, transfer the garlic to a bowl.
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Add 1/3 cup of the olive oil and reserve the rest in case the compote needs more.
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(The garlic-infused oil is also great on its own.)
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Let the garlic cool to room temperature.
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Add the olives, sun-dried tomatoes, shallot, basil, and balsamic vinegar.
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Mix the ingredients gently with a rubber spatula so as not to break up the tender garlic.
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Season with salt, if necessary, and pepper.
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Allow the flavors of the ingredients to blend for at least 15 minutes before serving.
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(The compote will taste better if it has more time for the flavors to meld; it will keep in the refrigerator for a few days; allow it to come to room temperature before serving.)
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To cook the scallops:
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Pat the scallops dry and season them well with salt and pepper.
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Heat the vegetable oil in a large saute pan over medium-high heat until very hot.
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Add the scallops to the pan, leaving space between them.
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Cook without moving them until well browned on one side, 2 to 3 minutes.
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With tongs, turn each scallop over and cook for another minute.
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Remove the pan from the heat and allow the scallops to continue to cook in the pan for another minute.
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To serve:
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Add additional olive oil to the compote if it seems dry.
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Spoon some of the compote on each plate.
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Arrange the seared scallops on top and sprinkle with the parsley.
