Grilled Sea Scallops And Tomatoes with Olive Vinaigrette

Grilled Sea Scallops And Tomatoes with Olive Vinaigrette Ingredients

1/4 c Chopped pitted Kalamata or	1/4 c Olive oil; (preferably
; brine-cured black olives	; extra-virgin)
1 tb Finely chopped bottled	1/2 lb Sea scallops; rinsed and
1/2 ts Minced garlic	2 md Vine-ripened tomatoes; cut
1 ts Dijon mustard	2 c Arugula; stems discarded and
1 tb Red-wine vinegar	; leaves washed well
1/4 ts Fresh lemon juice	; and spun dry

Instructions for Grilled Sea Scallops And Tomatoes with Olive Vinaigrette

In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified. Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste. Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side. Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired. Serves 2. Gourmet June 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

More like this...

Grilled Tuna with Ligurian Olives & Green Olive Vinaigrette

Grilled Salmon Steaks with Warm Tomato And Olive Vinaigrette

Sea Scallop Salad with Celery And Spicy Vinaigrette

Sea Scallops with Cucumber Vinaigrette

Seared Sea Scallops with Black Truffle Vinaigrette

Ingredient Insight - look inside this recipe