Seared Sea Scallops With Tomatoes and Onions
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1½pounds jumbo sea scallops
- 5tablespoons olive oil
- 2large ripe tomatoes, seeded and cut in eighths
- 1medium red onion, cut in eighths
- 2cloves garlic, crushed
- 1cup dry white wine
- 2tablespoons salted capers, rinsed and drained
- 1tablespoon chopped nicoise olives
- 1teaspoon chopped fresh thyme leaves
- 1teaspoon chopped fresh rosemary leaves
- Coarse salt and freshly ground pepper to taste
- 2tablespoons extra-virgin olive oil
Nutritional analysis per serving (4 servings)
408 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 22 grams protein; 852 milligrams sodium
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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