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

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

  • 10 garlic cloves, peeled and root ends trimmed off, but cloves left whole
  • About ¾ cup olive oil
  • ½ cup black olives, such as Kalamata, pitted and coarsely chopped
  • 1 cup sun-dried tomatoes, soaked in warm water until soft, drained, and coarsely chopped
  • 1 shallot, finely chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 24 large sea scallops (1 to 1¼ pounds), side muscle removed
  • 1 to 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 551kcal (28%)
Total Fat 48g (74%)
Saturated Fat 6g (32%)
Cholesterol 30mg (10%)
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 6g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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