Sautéed Sea Scallops with
Kalamata Olive and Asiago Salsa
Atlantic Capes Fisheries
1 large red onion
1 red or yellow bell pepper
1 cup plus 1 tablespoon olive oil,
plus more for coating vegetables
Salt
1 cup Kalamata olives, pitted
and cut in half
6 ounces (3/4 cup) grated
Asiago cheese (or Manchego
or Parmesan)
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon chopped fresh thyme
Freshly ground pepper
1 1/2 pounds Atlantic Capes sea
scallops, thawed
Preheat oven to 375°F.
Remove the skin from the onion. Place onion and bell pepper on a cookie sheet;
coat with olive oil and sprinkle with salt to taste. Roast in the oven for 30-40
minutes, or until browned and tender. Transfer the pepper to a bag and seal until
it cools; peel off the skin, remove the seeds and slice. Slice the roasted onion.
Place the sliced onions and peppers in a bowl and mix with olives and cheese.
In another bowl, whisk together 1 cup olive oil, vinegar, mustard, honey, thyme,
and salt and pepper to taste. Pour dressing to taste over the onion mixture, stirring
to blend. Set aside.
Season scallops with salt and pepper to taste. Heat a sauté pan over high heat.
Add 1 tablespoon olive oil and scallops, and cook until they begin to brown on
one side. Flip the scallops over and cook until browned but still translucent in the
center (don’t overcook).
Place the scallops on a serving plate and cover with the salsa. Makes 4-5 servings.
Tip: Serve with crusty bread and grilled asparagus or other green vegetable.
