PLATS AVEC OLIVES

 

Seared Scallops🍽️ with Tomatoes🍅, Olives, and Capers

Golden seared scallops paired with juicy tomatoes, briny olives, and capers for a vibrant Mediterranean delight!

📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

12 large sea scallops, side muscle removed

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 tablespoon unsalted butter

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1/3 cup Kalamata olives, pitted and halved

2 tablespoons capers, drained

1/4 cup dry white wine

Juice of 1 lemon

1/4 cup fresh parsley, chopped

Lemon wedges, for serving

🍴 𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧 𝐒𝐭𝐞𝐩𝐬:

1️⃣ Prepare the Scallops:

Pat the scallops dry with paper towels and season both sides with salt and pepper. This ensures a golden, crispy sear.

2️⃣ Sear the Scallops:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan.

Sear the scallops for about 2 minutes per side until they develop a golden crust.

Remove scallops from the skillet and set aside on a plate.

3️⃣ Make the Sauce:

In the same skillet, reduce the heat to medium and add 1 tablespoon butter and minced garlic.

Sauté for 1 minute until fragrant.

4️⃣ Add the Veggies:

Add the cherry tomatoes, olives, and capers.

Cook for 2-3 minutes until the tomatoes begin to soften.

5️⃣ Deglaze the Pan:

Pour in the white wine, scraping up any browned bits from the bottom of the skillet.

Stir in the lemon juice.

6️⃣ Finish the Dish:

Return the scallops to the skillet and cook for an additional minute to meld the flavors.

Sprinkle with fresh parsley.