Mediterranean Scallops


Adapted from Molly O’Neill’s A Well Seasoned Appetite

A couple of swirls extra virgin olive oil
2 large shallots, minced
1 spoonful garlic confit ( or a couple of fat garlic cloves, chopped)
1 cup dry white wine
1 large pinch saffron
6 -8 of the ripest Campari tomatoes, quartered
½ cup oil cured olives, pitted
½ fresh orange, zested
2 medium springs fresh rosemary, chopped
Coarse salt and freshly ground black pepper to taste
6 large basil leaves, cut into a chiffonade
A good splash aged sherry vinegar
1 pound fresh scallops
Enough cooked pasta (linguine or fettuccine) for 2 (optional)

Put a couple of good swirls extra virgin olive oil in a large skillet and heat til the oil is wavy. Add the minced shallots and garlic and maintain a medium low heat. Cook until the shallots are tender. Add the wine , saffron and raise the heat to medium high and saute stirring, until the mixture is reduced to about ¼ cup.
Add half the tomatoes, olives, orange zest, rosemary and season with coarse salt and freshly ground black pepper. Reduce the heat back to medium low and cook, stirring frequently until sauce thickens, about 10 minutes.

Combine remaining tomatoes, fresh basil, sherry vinegar and season with coarse salt and freshly ground black pepper in a glass bowl and set aside to marinate while you finish the dish.

Add the scallops to the skillet with the sauce and cook, about 5-7 minutes, until the scallops are cooked through.

This is faboo with or without the addition of the pasta.

Top the dish with the marinated tomato salad and serve.

Serves 3 generously.

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