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Seared scallops with tomatoes and olives

These Mediterranean-style seared scallops with tomatoes and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp olive oil
  • 200 g cherry tomatoes halved
  • 50 g 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

Method
 

  1. 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.
  2. Chop the coriander and basil leaves, add to the tomatoes. Toss and let is infuse for about 10 minutes.
  3. 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.
  4. 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.
  5. Cook for 1-2 minutes and transfer them to a paper lined plate. Serve with the tomato salsa.