Seared Sea Scallops with a Garlic, Tomato, and Olive Compote

Course Main Dishes Total Time Under 2h

Ingredients in this Recipe

1 cup sun dried tomatoes, soaked in warm water until soft, drained, and coarsely chopped
1 shallot, finely chopped
1 to 2 tablespoons vegetable oil
10 garlic cloves, peeled and root ends trimmed off, but cloves left whole
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
24 large sea scallops (1 to 1¼ pounds), side muscle removed
About ¾ cup olive oil
Kosher salt and freshly ground black pepper
½ cup black olives, such as Kalamata, pitted and coarsely chopped

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