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TPOTW
GRILLED SEA SCALLOPS and TOMATOES with OLIVE VINAIGRETTE
Serves 2.
Can be prepared in 45 minutes or less.
1/4 cup chopped pitted Kalamata or other brine-cured black olives
1 tablespoon finely chopped bottled roasted red pepper
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
1/4 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1/2 pound sea scallops, rinsed and drained
2 medium vine-ripened tomatoes, cut into wedges
2 cups arugula, stems discarded and leaves washed well and spun dry
In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.