Name: Grilled Sea Scallops And Tomatoes with Olive Vinaigrette
Ingredients: 1/4 c Chopped pitted Kalamata or other; ; brine-cured black olives; 1 tb Finely chopped bottled roasted red pepper; 1/2 ts Minced garlic; 1 ts Dijon mustard; 1 tb Red-wine vinegar; 1/4 ts Fresh lemon juice; 1/4 c Olive oil; (preferably; ; extra-virgin); 1/2 lb Sea scallops; rinsed and drained; 2 md Vine-ripened tomatoes; cut into wedges; 2 c Arugula; stems discarded and; ; leaves washed well; ; and spun dry

CATEGORY	CUISINE	TAG	YIELD
		June 1994	1	servings

INGREDIENTS

1/4	c	Chopped pitted Kalamata or other
		; brine-cured black olives
1	tb	Finely chopped bottled roasted red pepper
1/2	ts	Minced garlic
1	ts	Dijon mustard
1	tb	Red-wine vinegar
1/4	ts	Fresh lemon juice
1/4	c	Olive oil; (preferably
		; extra-virgin)
1/2	lb	Sea scallops; rinsed and drained
2	md	Vine-ripened tomatoes; cut into wedges
2	c	Arugula; stems discarded and
		; leaves washed well
		; and spun dry

INSTRUCTIONS

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.
Serves 2.
Gourmet June 1994
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