Seared Scallops with Tomato and Olive Compote

9 30 183
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Seared Scallops with Tomato and Olive Compote
Health Highlights


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


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 183
Calories from fat 74
Calories from saturated fat 12.0
Total Fat 8.3 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.4 g
Cholesterol 32 mg
Sodium 879 mg
Potassium 499 mg
Total Carbohydrate 10.8 g
Dietary Fiber 1.5 g
Sugars 3.3 g
Protein 17.1 g

Dietary servings

Per Portion

Meat 1.5
Vegetables 1.1

Energy sources


Meal Type(s)