Name: Seared scallops with tomatoes & olives
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 Tbsp olive oil; 200g cherry tomatoes, halved; 50g pitted black olives; 1 lemon, cut in half; 12 ready to cook scallops (frozen is fine); 1 handful coriander (cilantro) leaves; 1 handful basil leaves; Salt and ground pepper

Seared scallops with tomatoes & olives

16 Jan 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

These Mediterranean-style seared scallops with tomatoes & olives are ready in just 15 minutes and can be served warm or cold - so they're perfect as tapas and party nibbles, or as an appetizer or starter at a special, celebratory dinner menu.

Ingredients

3 Tbsp olive oil
200g cherry tomatoes, halved
50g pitted black olives
1 lemon, cut in half
12 ready to cook scallops (frozen is fine)
1 handful coriander (cilantro) leaves
1 handful basil leaves
Salt and ground pepper

Instructions

In a small frying pan heat 2 Tbsp of oil, add the tomatoes and olives. Season with salt and pepper and fry for 1-2 minutes. Transfer to a bowl.
Chop the coriander and basil leaves, add to the tomatoes. Toss and let is infuse for about 10 minutes.
Heat the remaining oil in a frying pan. Meanwhile, wipe dry the scallops with paper towel, then season their top with salt & pepper. When the oil is hot, add the scallops around the outside of the pan clockwise (the salted side facing down), forming a circle.
Season the top of them then, after a minute, starting with the first one you put in the pan, flip them over with a spatula (again clockwise). Add the remaining lemon juice, tilt the pan around to let the juice to spread evenly.
Cook for 1-2 minutes and transfer them to a paper lined plate. Serve with the tomato salsa.