SEARED SEA SCALLOPS WITH TOMATOES AND ONIONS

Seared Sea Scallops With Tomatoes and Onions image

Provided by Moira Hodgson

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 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

Steps:

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.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams