Incredible meal, easy to make and love by all.
To make scallops: Rinse scallops and pat dry; place in a bowl. Season with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
In a mixing bowl, combine vinegar, remaining 2 tablespoons olive oil, and garlic. Stir in tomatoes, olives, and basil. Season to taste with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
To make potatoes: Cut into slices about 1/3-inch thick. Steam on stovetop until barely tender, about 10 minutes. Transfer to a bowl, allow to cool slightly, and toss with olive oil and salt. Place potatoes on grill and cook 3 to 4 minutes per side, until browned. Remove to a serving platter and keep warm in a low oven.
Place scallops on grill fitted with an oiled, small-mesh grill rack and cook 1 minute per side, until edges are lightly browned. Divide scallops among 4 individual serving plates. Top with equal portions tomato-olive vinaigrette; serve with potatoes on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 4 | ||
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Calories: 505 | ||
Calories from Fat: 155 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 323.1mg | 11 % | |
Potassium 2058.7mg | 54 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 63g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 505
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