Pan-seared sea scallops with tomato and olive - Everything Anna

Pan-seared sea scallops with tomato and olive

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!
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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.