| 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”