No need to count calories when you’re making a dish as light and satisfying as this. It has Italian spirit—thanks to the olives, capers, and tomatoes—and marinating the scallops before searing lets those flavors
soak through.
SERVES: 4
INGREDIENTS:
SCALLOPS
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, finely chopped
- 2 teaspoons finely chopped fresh oregano
- 1½ pounds large sea scallops (about 20), cleaned
SAUCE
- 2 tablespoons extra-virgin olive oil
- 2 celery stalks, diced into ¼-inch cubes
- 1 garlic clove, minced
- 2 ripe tomatoes, cut into ¼-inch dice
- ¼ cup kalamata or other brinecured black olives, pitted and coarsely chopped
- 2 tablespoons small capers, drained and chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh basil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cooked rice or orzo, for serving (optional)
INSTRUCTIONS:
- In a large resealable plastic bag, combine the oil, vinegar, garlic, oregano, and scallops. Close the bag and seal it tightly, pressing out the excess air. Refrigerate for 20 minutes, turning occasionally.
- Make the sauce: In a large heavy skillet, heat the oil over medium heat until hot. Add the celery and cook, stirring, until tender, about 4 minutes. Increase the heat to moderately high and add the garlic, tomatoes, 2 tablespoons water, olives, and capers and cook until the sauce is slightly thickened, about 5 minutes.
- Stir in the parsley, basil, vinegar, salt, and pepper. Cover and remove from the heat.
- Remove the scallops from the bag and shake off any excess marinade. Lightly oil a grill pan or cast-iron skillet and heat over moderately high heat until smoking. Grill the scallops, turning once, until just cooked through, about 5 minutes.
- Spoon the sauce over the scallops. Serve over rice or orzo, if desired.
TIP:
- The sauce is also delicious spooned over a white fish like cod and halibut or shrimp.
