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Categories:Viewed: 159 - Published at: 2 years ago
Ingredients
- 2 tbsp. olive oil
- 1 small onion
- 1 clove garlic
- 1 can whole tomatoes in juice
- 1 tbsp. red wine vinegar
- 1/4 tsp. coarsely ground pepper
- 1/4 tsp. salt
- 13 c. Kalamata olives
- Microwave Polenta (optional)
- 1 1/4 lb. sea scallops
Method
- In 12-inch skillet, heat 1 tablespoon oil on medium until hot.
- Add onion and cook 6 to 8 minutes or until soft and golden, stirring occasionally.
- Stir in garlic; cook 1 minute.
- Add tomatoes with their juice, vinegar, and 1/8 teaspoon coarsely ground black pepper.
- Heat to boiling on medium-high.
- Cook 8 to 10 minutes or until thickened, stirring occasionally.
- Stir in olives and transfer tomato compote to bowl; cover to keep warm.
- Makes 2 cups.
- Meanwhile, prepare Microwave Polenta, if using.
- Remove and discard tough crescent-shaped muscle from each scallop.
- Pat dry with paper towels.
- Evenly season scallops, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In clean 12-inch skillet, heat remaining 1 tablespoon oil on medium-high until hot.
- Add scallops and cook 5 minutes or just until opaque throughout and lightly browned on both sides.
- Serve scallops with tomato compote, and polenta if you like.Nutritional information is based on one serving without polenta.
