Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/4 c. Minced pitted Kalamata or possibly brine-cured black olives
- 1 Tbsp. Finely minced bottled roasted red pepper
- 1/2 tsp Chopped garlic
- 1 tsp Dijon mustard
- 1 Tbsp. Red-wine vinegar
- 1/4 tsp Fresh lemon juice
- 1/4 c. Extra virgin olive oil, (preferably extra-virgin)
- 1/2 lb Sea scallops, rinsed and liquid removed
- 2 med Vine-ripened tomatoes, cut into wedges
- 2 c. Arugula, stems discarded and leaves washed well and spun dry
Direcciones
- In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste till smooth. With motor running, add in 3 Tbsp. oil in a stream and blend vinaigrette till emulsified.
- Throw away small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining Tbsp. oil and salt and pepper to taste.
- Heat a well-seasoned ridged grill pan over high heat till warm and grill scallops till just cooked through, 2 to 3 min on each side. Transfer scallops to a plate and keep hot. Grill tomatoes over high heat till tender and lightly charred, 1 to 2 min on each side.
- Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if you like.
- Serves 2.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 334g | |
| Calories 693 | |
| Calories from Fat 496 | 72% |
| Total Fat 56.1g | 70% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 431mg | 18% |
| Potassium 852mg | 24% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.76g | 1% |
| Protein 39.05g | 62% |
