Seared Sea Scallops With Tomatoes and Onions

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 Information

  • Nutritional analysis per serving (4 servings)

    390 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 21 grams protein; 40 milligrams cholesterol; 791 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.
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.