Seared Scallops with Olive and Tomato Compote

Published: Dec 6, 2007

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Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

270

Even though scallops look ready to cook when you buy them, make sure to rinse them under running water to remove any residual sand from the crevices. The little crescent-shaped muscle on the side of each scallop is edible but tough; use fingertips to easily pull each one off before cooking.

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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
cup Kalamata olives
Microwave Polenta (optional)
1 1/4 lb. sea scallops

Directions

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