← Back to Search Results
poaching
 Seared Sea Scallops with a Garlic, Tomato, and Olive Compote

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This full-flavared compote also works well with salmon, tuna, swordfish, and even grilled chicken. Serve the scallops with some angel hair pasta tossed with a little of the compote. When buying scallops, look for ones that have not been chemically treated. Often called “dry” scallops, they brown better and have more flavor.

Yield: 4 servings

Ingredients

  • 10 garlic cloves, peeled and root ends trimmed off, but cloves left whole
  • About ¾ cup olive oil
  • ½ cup black olives, such as Kalamata, pitted and coarsely chopped
  • 1 cup sun-dried tomatoes, soaked in warm water until soft, drained, and coarsely chopped
  • 1 shallot, finely chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 24 large sea scallops (1 to 1¼ pounds), side muscle removed
  • 1 to 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh parsley

Directions

To make the compote:

Put the garlic in a small saucepan. Add enough olive oil to cover the cloves completely; the size of your pan will dictate how much oil you need. Bring the olive oil to a simmer, turn the heat down to low, and cook the garlic until it’s very tender, 15 to 20 minutes. Using a slotted spoon, transfer the garlic to a bowl. Add 1/3 cup of the olive oil and reserve the rest in case the compote needs more. (The garlic-infused oil is also great on its own.) Let the garlic cool to room temperature. Add the olives, sun-dried tomatoes, shallot, basil, and balsamic vinegar. Mix the ingredients gently with a rubber spatula so as not to break up the tender garlic. Season with salt, if necessary, and pepper. Allow the flavors of the ingredients to blend for at least 15 minutes before serving. (The compote will taste better if it has more time for the flavors to meld; it will keep in the refrigerator for a few days; allow it to come to room temperature before serving.)

To cook the scallops:

Pat the scallops dry and season them well with salt and pepper. Heat the vegetable oil in a large sauté pan over medium-high heat until very hot. Add the scallops to the pan, leaving space between them. Cook without moving them until well browned on one side, 2 to 3 minutes. With tongs, turn each scallop over and cook for another minute. Remove the pan from the heat and allow the scallops to continue to cook in the pan for another minute.

To serve:

Add additional olive oil to the compote if it seems dry. Spoon some of the compote on each plate. Arrange the seared scallops on top and sprinkle with the parsley.

Notes

Wine suggestions: If it’s summer; I’d go for a really good rosé from Provence or a Sancerre or a Chinon rosé from the Loire. Other good options: a Tuscan Saucignon Blanc or one from New Zealand, specifically the Marlborough area.


© 2003 Gordon Hamersley

Note from Cookstr's Editors

Nutritional information is based on using 1 tablespoon of vegetable oil, and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

551kcal (28%)
69mg (7%)
13mg (22%)
37mcg RAE (1%)
830mg
84mg
18g
6g
2g
15g
30mg (10%)
996mg (42%)
6g (32%)
48g (74%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
lidias-italy Lidia's Italy
by Lidia Bastianich
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
new-american-table New American Table
by Marcus Samuelsson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?