Seared Scallops with Tomato and Olive Compote

Seared Scallops with Tomato and Olive Compote

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4
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Ingredients


1/4 tsp Black pepper (coarsely ground)
1 clove(s) Garlic (crushed with press)
1/3 cup Kalamata olives
2 tbsp Olive oil
1/4 tsp Salt
35 large Scallop, raw
1 can (15oz) Whole tomato, canned
1 tbsp Wine vinegar (red)
1 small Yellow onion (chopped)

Instructions


In 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook 6 to 8 minutes or until soft and golden, stirring occasionally. Stir in garlic; cook 1 minute. Add tomatoes with their juice, vinegar, and 1/8 teaspoon coarsely ground black pepper. Heat to boiling on medium-high. Cook 8 to 10 minutes or until thickened, stirring occasionally. Stir in olives and transfer tomato compote to bowl; cover to keep warm. Makes 2 cups.

Remove and discard tough crescent-shaped muscle from each scallop. Pat dry with paper towels. Evenly season scallops, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon pepper.

In clean 12-inch skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add scallops and cook 5 minutes or just until opaque throughout and lightly browned on both sides. Serve scallops with tomato compote.

Nutrition Facts

Per Portion

Calories 186  
Calories from fat 76  
Calories from saturated fat 11.2  
Total Fat 8.5  g
Saturated Fat 1.2  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.0  g
Monounsaturated Fat 5.7  g
Cholesterol 32  mg
Sodium 923  mg
Potassium 495  mg
Total Carbohydrate 10.6  g
Dietary Fiber 1.4  g
Sugars 3.1  g
Protein 17.0  g

Dietary servings

Per Portion


Meat 1.5
Vegetables 1.2

Energy sources


Pygal 23% 437.511818016 128.724414084 41% 416.569238267 274.766868514 36% 300.100452213 158.72156614 23% 41% 36% Carbohydrates Fat Protein
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