| 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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