Seared sea scallops with garlic olive compote exude summer vibes, and since winter is a long one, at least for me, why not have fun and sun in our kitchens?
Kalamata olives, garlic—lots of it—sun-dried tomatoes, basil, parsley, and balsamic vinegar are the perfect pairings for this dish. They complement each other and each keeps its flavor. This dish is a delight for your palate. Scallops are a faboulous seafood and you should also try Coquilles St Jacques and Couscous, Herbs, Tomato Salad with Scallops.
Another great use of the compote is over-toasted bread for a quick bruschetta.
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I remember having this recipe during one of our trips and I had to jot down all the ingredients that I could see and taste. The chef would not separate himself from the recipe. It was love at first bite for me.
It has been fun playing with it, and I believe you will enjoy it as much as we have.
In this Article
- Why you will love this recipe
- What is the secret to searing scallops?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- What dishes can you enjoy with this Seared Scallops?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this seared sea scallops recipe, you may want to try my other recipes.
- Seared Sea Scallops with Garlic Olive Compote
Why you will love this recipe
You can prepare the garlic compote the day before and bring it out when ready to enjoy,
Any compote leftovers can be used for bruschetta.
Exciting new ingredients that can used with so many other recipes, thus not staying long in your shelf collecting dust 🙂
Ready in 30 minutes and only using a skillet – my favorite part of dinner.
What is the secret to searing scallops?
To achieve the perfect searing, dry your scallops well before cooking them.
The skillet must be hot with a bit of oil or butter. Place your scallops in a clockwise pattern in your hot skillet and let them cook undisturbed for at least two to three minutes on one side.
Push them gently with your cooking tongs; you do not want to pierce them, or they will overcook on the side where you put in indentation. If they move with easy, they are really to turn to the other side. Start with the first scallops that you place in your skillet and turn them clockwise.
Cook the other side a minutes or so. You want to see a crispy outer and yet.
We enjoyed those succulent sea scallops over a bed of Angel hair pasta.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Garlic cloves – roasted and marinated are the best as they will save a lot of work in the kitchen. Do not break them if at all possible.
Olive oil – is used to cook your scallops and bind the compote.
Kalamata olives – ensure they are pitted, are exceptional in flavor, and go perfectly with all seafood.
Sun-dried tomatoes – add lots of flavor to the compote, and when you bite into them with the scallops, they are the perfect balance.
Shallots – My favorite is its mild flavor and absorbs all ingredients it is coupled with.
Fresh Basil – Playing with all the above Mediterranean flavors, it goes without saying that we added a touch of fresh basil to bring in all the flavors.
Balsamic vinegar – Brings a touch of sweetness to the garlic and shallots
Flat-leaf parsley – another aromatic herb that adds another layer of flavor to your garlic compote and scallops.
Scallops – Ensure that they are all the same size for even cooking. Soft to the touch and has no odor.
Salt and black pepper – your seasoning.
Equipment Needed
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Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
This is a two-step recipe: The garlic compote and the seared sea scallops.
- Start with the compote by adding all the ingredients and mixing them gently. This compote can be stored up to two ahead of time.
- Once ready to cook your scallops, bring the compote to room temperature and add more olive oil if dry.
- Pat dry sea scallops with paper towel and season them generously.
- Heat the oil in a large cast iron skillet and cook the scallops by placing them in a clockwise pattern until ready. They need to feel springy to the touch with a golden brown crust and opaque in the middle. The scallops will continue too cook once off the heat.
- Spoon the compote on a plate. Arrange the scallops over it and sprinkle with finely chopped parsley.
- Serve immediately.
Pro Tips
- When cooking your scallops, please place them in a circular pattern in your skillet and leave them in the middle. As a result, this will cook all the scallops evenly.
What dishes can you enjoy with this Seared Scallops?
You do not want any conflicting flavors, therefore I will suggest, and we have had it this way many times, Cilantro Lime Rice, as well as French Peas.
Rainbow Carrots and Broccolini are amazing as they both have balsamic vinegar to bring the flavor out. Amazing combination.
Storing and Reheating
Make ahead: Making the garlic compote ahead of time will allow the ingredients to infuse each other with amazing savory flavors. Prepare no more than two days before using.
Store: The compote can be stored in an airtight container for up to two days. Once this dish is assembled and you have leftovers, you can store any leftovers in your fridge in an airtight glass container.
Frequently Asked Questions
What is the secret to searing scallops?
To achieve the perfect searing, you must dry your scallops before cooking them. The skillet must be hot with a bit of oil or butter. Please place them in a clockwise pattern in your hot skillet and let them cook undisturbed for at least two minutes.
Push them gently with your cooking tongs; you do not want to pierce them, or they will overcook on the side where you put in indentation. If they move with easy, they are really to turn to the other side. Cook the other side a minutes or so. You want to see a crispy outer and yest
What is the best oil to sear scallops in?
You can use either canola oil or olive oil. Salt and pepper your scallops before searing or any cooking. Due to the sweet nature of the scallops, they will need more salt and pepper than you may be used to
What is the difference between scallops and sea scallops?
Bay scallops are smaller and tender than sea scallops, which are larger and chewier. The bay scallops are often used in everyday recipes, while the sea scallops are usually served on special occasions.
Which scallops are most tender?
Bay scallops are generally more tender than sea scallops. Smaller and sweeter, and often used in soups and stews.
If you enjoy this seared sea scallops recipe, you may want to try my other recipes.
Couscous, Herbs, Tomato Salad with Scallops
Seared Sea Scallops with Garlic Olive Compote
Ingredients
- 16 garlic cloves, roasted and marinated
- ¾ cup olive oil
- ½ cup Kalamata olives, pitted and chopped coarsely
- 1 cup sun dried tomatoes in olive oil
- 1 shallots, finely chopped
- 2 tablespoons basil, chopped
- 2 tablespoons balsamic vinegar
- 8 scallops
- 1 tablespoon olive oil
- 2 tablespoons flat-leaf parsley, chopped
- salt and pepper, to taste
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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Recipe originally published on September 12, 2017.
Alex
I really enjoyed this recipe and the simplicity and gained some confidence about scallops in the process. It surprised my wife and we joked it was like something at an expensive restaurant. I may tweak it a little bit to cut back 1 or another of the ingredients (maybe either the kalamatas or the sun dried tomatoes) to balance the “there’s a lot going on here” taste effect. Had a similar recent experience with a caper/tuna/kalamata linguine puttanesca.. and the culprit may be the kalamatas. I chose a simple baby greens side salad with olive oil dressing and a few croutons as a pairing.. the plainness of this and some bread seemed to help make this dinner a success. Thanks!
Giangi Townsend
The pleasure is all mine, and thank you for making this recipe.
I hope you will try more.
Bon Appetit!
Cristina
Amazing!! My boyfriend loves this recipe !
Giangi Townsend
That is wonderful. Thank you for making my recipe.
Bon Appetit!