Seared sea scallops with garlic, sun-dried tomatoes, and olive compote.
While Labor Day was upon us way too fast, it seems like I am not ready to let go of summer yet, or say goodbye to pool days, breezy summer dresses, and lazy vacations. I still want to linger a little bit longer on the wonderful vacation we took this summer. Not only we visited new places and had great adventures, but we also enjoyed great food and new flavors. Those new flavors are exciting to explore and love to share them all with all of you.
Kalamata olives, garlic, lots of it, sun-dried tomatoes, basil, parsley, and balsamic vinegar are the perfect pairing for this dish. All complement each other and each keeps his flavor. A delight for your palate.
In addition, another great use for the compote is over toasted bread for a quick bruschetta. Drizzled with some olive oil at the last minute all over it to.
I place the sea scallops in a circular pattern and leaving the middle empty as a result this will cook all the scallops evenly.
We enjoyed those succulent sea scallops over a bed of Angel hair pasta.
Seared Sea Scallops with Garlic, Sun Dried Tomatoes and Olive Compote
- 30 mins total
- 20 mins prep
- 10 mins cook
- serves 4
16 roasted and marinated in oil garlic cloves16.00
3/4 cup olive oil0.75 cup
1/2 pitted and chopped coarsely Kalamata olives0.50
sun dried tomatoes olive oil
1 cup sun dried tomatoes packed in olive oil1.00 cup
1 finely chopped shallots1.00
2 tablespoons chopped basil leaves2.00 tbsps
2 tablespoons balsamic vinegar2.00 tbsps
8 large (muscle removed) scallops8.00
1 ro 2 tablespoons olive oil1.00 tbsps
2 tablespoons chopped fresh flat-leaf parsley2.00 tbsps
In a medium size bowl add the roasted garlic, olives, sun-dried tomatoes, shallot, basil and balsamic vinegar. Mix all the ingredients gently to not break the tender garlic. Season with salt and pepper.
Allow the ingredients to meld together for at least 15 minutes before serving. (can be refrigerated for a couple of days, bring to room temperature before serving)
Pat the scallops dry and season them well with salt and pepper. Heat the olive oil in a large sauté pan over medium high heat.
Add the scallops to the pan placing them in a circular clockwise format leaving the center empty. Cook without moving them for 3 to 4 minutes. Turn them over with thongs and cook for another 2-3 minutes.
Remove the pan from the heat and allow the scallops to cook in the pan for another minute.
Add additional olive oil to the compote if it looks dry. Spoon some of the compote on each plate. Arrange the seared scallops on top and sprinkle with the parsley.
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