Scallops a la Provençale
This full-flavored compote also works well with salmon, tuna, swordfish, and even grilled chicken. Serve the scallops with some angel hair pasta tossed with a little of the compote. When buying scallops, look for ones that have not been chemically treated. Often called “dry” scallops, they brown better and have more flavor. Adapted from Bistro Cooking at Home, Gordon Hammersley
Ingredients:
10 roasted and marinated in oil garlic cloves
¾ cup olive oil
1/2 pitted and chopped coarsely Kalamata olives
1 cup sun dried tomatoes packed in olive oil
1 finely chopped shallots
2 tablespoons chopped basil leaves
2 tablespoons balsamic vinegar
12 large (muscle removed) scallops
1 ro 2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Preparation:
In a medium size bowl add the roasted garlic, olives, sun-dried tomatoes, shallot, basil and balsamic vinegar. Mix all the ingredients gently to not break the tender garlic. Season with salt and pepper.
Allow the ingredients to meld together for at least 15 minutes before serving. (can be refrigerated for a couple of days, bring to room temperature before serving)
Pat the scallops dry and season them well with salt and pepper. Heat the olive oil in a large sauté pan over medium high heat.
Add the scallops to the pan placing them in a circular clockwise format leaving the center empty. Cook without moving them for 3 to 4 minutes. Turn them over with thongs and cook for another 2-3 minutes.
Remove the pan from the heat and allow the scallops to cook in the pan for another minute.
Add additional olive oil to the compote if it looks dry. Spoon some of the compote on each plate. Arrange the seared scallops on top and sprinkle with the parsley.