SCALLOPS NICOISE WITH TOMATO-OLIVE SAUCE

Scallops Nicoise With Tomato-Olive Sauce image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 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

Steps:

If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
Chop the green olives. There should be about 3 tablespoons. Set aside.
Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
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.
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.
Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams