Grilled Sea Scallops with Tomato-Black Olive Vinaigrette and Potatoes
Moira Hodgson
When shopping, keep in mind that most sea scallops are fished by boats dragging heavy chains along the ocean floor, damaging fragile habitats in the process. Ask your purveyor for diver-caught scallops, which are gathered by hand and that haven't been treated with phosphates, a practice that bloats scallops by up to 20 percent of their weight. If you don't have a small-mesh grill rack, thread the scallops on skewers before grilling to prevent them from falling through the grid.
Servings: Serves 4
Ingredients
  • 16 sea scallops (about 12 ounces), preferably diver-caught
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar , or to taste
  • 1 clove garlic , finely chopped
  • 3 to 4 large ripe tomatoes , seeded and chopped
  • 3/4 cup (about 4 ounces) oil-cured black olives , pitted and chopped
  • 1 bunch basil , roughly chopped
  • 4 large waxy potatoes (preferably Yukon Gold)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
Directions
To make scallops: Rinse and pat dry; place in a bowl. Season with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

In a mixing bowl, combine vinegar, 2 tablespoons olive oil and garlic. Stir in tomatoes, olives and basil. Season to taste with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Set aside. Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.

To make potatoes: Cut into slices, about 1/3-inch thick. Steam on stove top until barely tender, about 10 minutes. Transfer to a bowl, allow to cool slightly and toss with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Place potatoes on grill and cook 3 to 4 minutes per side, until browned. Remove to a serving platter and keep warm in a low oven.

Place scallops on grill fitted with an oiled, small-mesh grill rack and cook 1 minute per side, until edges are lightly browned. Divide scallops among 4 individual serving plates. Top with equal portions tomato-olive vinaigrette; serve with potatoes on the side.

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