Seared Sea Scallops With Tomatoes and Onions
Published June 5, 1993
- Total Time
- 30 minutes
- Rating
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Ingredients
1 ½ pounds jumbo sea scallops
5 tablespoons olive oil
2 large ripe tomatoes, seeded and cut in eighths
1 medium red onion, cut in eighths
2 cloves garlic, crushed
1 cup dry white wine
2 tablespoons salted capers, rinsed and drained
1 tablespoon chopped nicoise olives
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
Nutritional analysis per serving (4 servings)
14 grams carbs; 41 milligrams cholesterol; 408 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 2 grams fiber; 852 milligrams sodium; 22 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees and preheat grill to hot. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.
- Step 2
Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
- Step 3
Pour mixture into a baking dish and arrange scallops on top. Bake for five minutes. Remove from oven and cool. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.
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