Scallops with Tomatoes and Olive Vinaigrette


I’ve been making this dish since the late 1990s, and to give proper credit, it originally appeared in the Food Section of the Burlington Free Press, our local daily newspaper. It is so delicious and flavorful and easy to make for a work night supper. I’ve adapted the ingredients through the years, but whenever it’s a special occasion or scallops are on sale, this is what I make and it always gets rave reviews!

Scallops with Warm Tomatoes and Olive Vinaigrette
1 pound sea scallops
4-6 Roma tomatoes (I’ve tried this with other tomatoes, and Romas are definitely the best, other tomatoes tend to get too mushy when cooked)
About 4 cups mesclun mix

Olive Vinaigrette
1/4-1/2 cup Kalamata olives, coarsely chopped
2-3 tablespoons chopped roasted red pepper
2 cloves of garlic, minced
2 tablespoons, red wine vinegar
1-2 teaspoons, Dijon mustard
Squeeze or two of fresh lemon

1. Place all vinaigrette ingredients in blender and whisk until mixed. (Since my blender is on the fritz, everything can also be blended with a large-sized mortar and pestle.)
2. In a warm skillet (I use non-stick) with a tiny bit of olive oil, add scallops and cook until done. This will take about 3-4 minutes, be sure not to over cook or they will be tough and rubbery. When scallops are done, set aside in another bowl.
3. In the still warm skillet, add a little more olive oil and add tomatoes, sauté until warm.
4. In a salad bowl or plate, add mesclun mix. Top with scallops, tomatoes, and vinaigrette.

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