That’s Why French Recipes Is The Best / Olive And Tomato Compote With Scallops


-1 ¼ pounds sea scallops;

-1 clove garlic, crushed with press;

-1 small onion, chopped;
-1 tablespoon red wine vinegar;
-1/3 cup Kalamata olives, pitted and chopped;
-¼ teaspoon pepper, coarsely ground;
-¼ teaspoon salt;
-2 tablespoons olive oil; and
-28 ounces canned whole tomatoes in juice.


-Heat a tablespoon of oil in a 12-inch skillet over medium heat then sauté for 6 to 8 minutes or until soft and golden, stirring occasionally.
-Mix in the garlic and continue sautéing for another minute, followed by the tomatoes (including their juices), vinegar and 1/8 teaspoon ground pepper and bring to a boil by increasing heat to medium-high.
Cook for 8 to 10 more minutes upon boiling to thicken, stirring occasionally. Before transferring the compote mixture to a bowl, mix in the olives. Keep warm by covering.
-After removing and discarding the tough, crescent-shaped muscle from each scallop, pat dry using paper towels and season both sides with ¼ teaspoon salt and 1/8 teaspoon pepper.
-Heat the remaining tablespoon of oil in a clean 12-inch skillet on
medium-high heat. Cook the scallops in the heated oil for 5 minutes or until just opaque throughout and both sides have been lightly browned.
-Enjoy the scallops with the olive and tomato compote!

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