Pan-seared sea scallops with tomato and olive
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
The comforting flavours of Italy embrace these scallops, which are seared so that a delicate crust plays off their pillowy center. We use good-quality olives in this dish for heightened flavour.
The secret to a perfect sear; pat scallops dry and start with a really hot skillet!
Ingredients
1 1/2 pounds large, fresh sea scallops
Sea salt and freshly ground pepper, to season
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
3 Roma tomatoes, peeled, seeded, and chopped
6 Kalamata olives, pitted and chopped
1/2 cup dry white wine
1/4 cup unsalted butter, cubed and chilled
1/4 cup fresh flat-leaf parsley, chopped
Preparation
In a large skillet, heat olive oil over medium-high heat. Pat scallops dry and season with salt and pepper. Sear 3 minutes per side and remove from pan; set aside. Add garlic to the same pan and cook 1 minute. Add tomatoes, olives, and white wine; cook for 3 to 5 minutes. Whisk in cold butter. Return scallops to skillet and warm with sauce. Transfer to a platter and sprinkle with parsley. Serves 4.
