Scallops Nicoise With Tomato-Olive Sauce

Ingredients

• 1 ½ pounds or pints of scallops, preferably bay scallops
• 3 tomatoes, about 1 pound
• 12 green olives
• 6 black olives, pitted
• 1 tablespoon olive oil
• 1 tablespoon finely minced garlic
• 3 tablespoons capers, drained
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 2 tablespoons finely chopped parsley
• Juice of 1/2 lemon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    242 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 22 grams protein; 56 milligrams cholesterol; 982 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. If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
2. Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
3. Chop the green olives. There should be about 3 tablespoons. Set aside.
4. Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
5. Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
6. Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
7. Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
8. Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.

20 minutes