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.
4 servings
Preparation
- 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.
- 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.
- 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.
Dining and Cooking