Start with the finest fresh scallops and good quality olives. The flavours are so intense and delicious. You'll be making this recipe over and over!
Recipe & Food Styling Marisa Curatolo. Photography Jerry Grajewski.

Recipe & Food Styling Marisa Curatolo. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings

Ingredients

  • 1 1/2 pounds large, fresh sea scallops
  • Coarse salt and freshly ground pepper, to season
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 Roma tomatoes, peeled, seeded, and chopped
  • 6 Kalamata olives, pitted and chopped
  • 1/2 cup dry white wine
  • 1/4 cup unsalted butter, cubed and chilled
  • 1/4 cup fresh flat-leaf parsley, chopped

Preparation

In a large skillet, heat olive oil over medium-high heat. Pat scallops dry and season with salt and pepper. Sear 3 minutes per side and remove from pan; set aside. Add garlic to the same pan and cook 1 minute. Add tomatoes, olives, and white wine; cook for 3 to 5 minutes. Whisk in cold butter. Return scallops to skillet and warm with sauce. Transfer to a platter and sprinkle with parsley.