| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1994 | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Chopped pitted Kalamata or |
| other | ||
| brine-cured black olives | ||
| 1 | T | Finely chopped bottled |
| roasted red pepper | ||
| 1/2 | t | Minced garlic |
| 1 | t | Dijon mustard |
| 1 | T | Red-wine vinegar |
| 1/4 | t | Fresh lemon juice |
| 1/4 | c | Olive oil, preferably |
| extra-virgin | ||
| 1/2 | lb | Sea scallops, rinsed and |
| drained | ||
| 2 | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”