Scallops Nicoise With Tomato-Olive Sauce
Published November 13, 1984
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds or pints of scallops, preferably bay scallops
3 tomatoes, about 1 pound
12 green olives
6 black olives, pitted
1 tablespoon olive oil
1 tablespoon finely minced garlic
3 tablespoons capers, drained
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
2 tablespoons finely chopped parsley
Juice of ½ lemon
Nutritional analysis per serving (4 servings)
8 grams carbs; 18 milligrams cholesterol; 135 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 2 grams fiber; 390 milligrams sodium; 3 grams protein; 3 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
If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
- Step 2
Core and peel the tomatoes, and cut them into ½-inch cubes. There should be about 3 ½ cups. Set aside.
- Step 3
Chop the green olives. There should be about 3 tablespoons. Set aside.
- Step 4
Chop the black olives. There should be about 1 ½ tablespoons. Set aside.
- Step 5
Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
- Step 6
Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
- Step 7
Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
- Step 8
Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.
Private Notes
Comments
Use canned whole tomatoes, so much easier. Otherwise, wonderful! So easy and very impressive
I used only about a cup of tomatoes because I wanted more of a relish than sauce. Also changed the order of preparation, sautéed scallops first, removed and deglazed the pan with white wine. Then prepared the tomato-olive mixture in the same pan, adding back the scallops to warm briefly. No butter, just top quality Italian EVOO, plus a drizzle at the table. It made all the difference in taste!
This sauce is absolutely wonderful and can be used on salmon as well. Really wonderful flavor.