Ingredients
16sea scallops
3tbspextra virgin olive oil
¾tspsalt
½tspfreshly ground pepper
2tbspred wine vinegar
1garlic clove
3large ripe tomatoes
¾cupblack olives,oil-cured
1bunchbasil
4large waxy potatoes,preferably yukon gold potatoes
1tbspextra-virgin olive oil
½tspsalt
Preparation
Rinse the scallops and pat dry. Place in a bowl.
Season with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon of pepper. Set aside.
In a mixing bowl, combine the vinegar, the remaining 2 tablespoons of olive oil, and garlic. Stir in the tomatoes, olives, and basil.
Season to taste with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
Preheat the gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
Cut into about ⅓-inch thick slices.
Steam on the stovetop for about 10 minutes until barely tender. Transfer to a bowl, allow to cool slightly and toss with olive oil and salt.
Place the potatoes on a grill and cook 3 to 4 minutes per side until browned. Remove to a serving platter and keep warm in a low oven.
Place the scallops on the grill fitted with an oiled, small-mesh grill rack, and cook for 1 minute per side until the edges are lightly browned.
Divide the scallops among 4 individual serving plates. Top with equal portions of the tomato-olive vinaigrette.
Serve with potatoes on the side, and enjoy!
