Seared Sea Scallops with Garlic Olive Compote
When it comes to seafood, few dishes can rival the elegance and flavor of perfectly seared sea scallops. Paired with a luscious garlic olive compote, this recipe is a symphony of flavors that elevates any dining experience. Whether you’re preparing a special dinner for loved ones or treating yourself to a gourmet meal at home, these Seared Sea Scallops with Garlic Olive Compote are sure to impress.
The star of this dish is undoubtedly the scallops, which are tender and buttery when cooked correctly. The garlic olive compote adds depth and complexity, bringing together roasted garlic, Kalamata olives, sun-dried tomatoes, and aromatic herbs. This combination not only enhances the natural sweetness of the scallops but also creates a dish that is both comforting and sophisticated.
What Sets This Recipe Apart
This recipe stands out for its unique blend of flavors and textures. The roasted garlic cloves bring a sweet nuttiness that perfectly complements the briny salinity of the olives and the tangy sun-dried tomatoes. The addition of fresh herbs lends a brightness that balances the richness of the scallops. The contrasting textures — the buttery scallops and the chunky olive compote — create a delightful dining experience that will leave your guests talking long after the meal is over.
Ingredients at a Glance
- 16 garlic cloves, roasted and marinated
- ½ cup olive oil
- ½ cup Kalamata olives, pitted and chopped coarsely
- 1 cup sun-dried tomatoes in olive oil
- 1 shallot, finely chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 8 large sea scallops
- 1 tablespoon olive oil (for searing)
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper, to taste
Before You Start: Equipment
- Large skillet: For searing the scallops.
- Mixing bowl: To combine the compote ingredients.
- Garlic press or knife: For preparing the roasted garlic.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Spatula or tongs: For flipping the scallops in the skillet.
Seared Sea Scallops with Garlic Olive Compote: How It’s Done
Step 1: Prepare the Garlic Olive Compote
Begin by preheating your oven to 400°F (200°C) to roast the garlic. Take your 16 garlic cloves, drizzle them with a tablespoon of olive oil, and wrap them in aluminum foil. Roast the garlic for about 25 minutes until they are soft and golden. Once roasted, let them cool, then squeeze the soft garlic out of their skins into a mixing bowl.
Step 2: Combine Compote Ingredients
In the same bowl, add the ½ cup of Kalamata olives, 1 cup of sun-dried tomatoes, and 1 finely chopped shallot. Pour in the remaining ½ cup of olive oil, stir in the 2 tablespoons of chopped basil, and drizzle with 2 tablespoons of balsamic vinegar. Mix everything until well combined. Set this aside to let the flavors meld while you prepare the scallops.
Step 3: Sear the Scallops
Pat the 8 sea scallops dry with paper towels and season them generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the scallops in the skillet, ensuring they are not touching each other.
Step 4: Cook to Perfection
Sear the scallops for about 2-3 minutes on one side without moving them. You want a beautiful golden crust to form. Flip the scallops and cook for an additional 1-2 minutes on the other side, until they are opaque in the center and have a nice sear. Remove them from the skillet and set them on a plate.
Step 5: Plate and Serve
To serve, spoon a generous amount of the garlic olive compote over each scallop. Garnish with freshly chopped flat-leaf parsley for a burst of color and freshness. Enjoy your Seared Sea Scallops with Garlic Olive Compote immediately while they are warm.
Make It Year-Round
- Use frozen scallops: They are available year-round and just as delicious when thawed properly.
- Substitute seasonal vegetables: Add seasonal veggies like asparagus or zucchini to the dish for a fresh twist.
- Experiment with different olives: Try green olives or a mix of olives for varied flavor profiles.
Common Errors (and Fixes)
- Scallops stick to the pan: Make sure the skillet is hot enough before adding the scallops, and do not overcrowd the pan.
- Overcooked scallops: Keep a close eye on the cooking time; scallops cook quickly and should be removed from heat as soon as they are opaque.
- Compote too oily: If the compote seems too oily, reduce the amount of olive oil or add more sun-dried tomatoes to balance it out.
Save It for Later
If you have any leftover garlic olive compote, it can be stored in an airtight container in the refrigerator for up to a week. It’s great as a spread on sandwiches or as a topping for grilled meats and vegetables. However, scallops are best enjoyed fresh, so plan to cook only what you need at the moment.
Top Questions & Answers
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used. Just ensure they are completely thawed and patted dry before cooking to achieve a good sear.
What should I serve with seared sea scallops?
These scallops pair beautifully with a side of lemon garlic asparagus, creamy risotto, or a light salad with vinaigrette.
Can I make the garlic olive compote in advance?
Absolutely! The compote can be prepared a day ahead of time. Just store it in the refrigerator and let it come to room temperature before serving.
Is there a vegetarian alternative to scallops?
For a vegetarian option, consider using large portobello mushrooms or grilled eggplant slices as a substitute for scallops.
Serve with These
Time to Try It
Now that you have all the details, it’s time to gather your ingredients and get cooking! The combination of the velvety scallops and the robust garlic olive compote makes for a dish that’s sure to impress. Whether it’s a cozy night in or a gathering with friends, this recipe is bound to be a hit. Enjoy the process of cooking and the delight of sharing this gourmet experience with those you love. Happy cooking!
Seared Sea Scallops with Garlic Olive Compote
Ingredients
Equipment
Method
- Step 1: Prepare the Garlic Olive Compote. Begin by preheating your oven to 400°F (200°C) to roast the garlic. Take your 16 garlic cloves, drizzle them with a tablespoon of olive oil, and wrap them in aluminum foil. Roast the garlic for about 25 minutes until they are soft and golden. Once roasted, let them cool, then squeeze the soft garlic out of their skins into a mixing bowl.
- Step 2: Combine Compote Ingredients. In the same bowl, add the ½ cup of Kalamata olives, 1 cup of sun-dried tomatoes, and 1 finely chopped shallot. Pour in the remaining ½ cup of olive oil, stir in the 2 tablespoons of chopped basil, and drizzle with 2 tablespoons of balsamic vinegar. Mix everything until well combined. Set this aside to let the flavors meld while you prepare the scallops.
- Step 3: Sear the Scallops. Pat the 8 sea scallops dry with paper towels and season them generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the scallops in the skillet, ensuring they are not touching each other.
- Step 4: Cook to Perfection. Sear the scallops for about 2-3 minutes on one side without moving them. You want a beautiful golden crust to form. Flip the scallops and cook for an additional 1-2 minutes on the other side, until they are opaque in the center and have a nice sear. Remove them from the skillet and set them on a plate.
- Step 5: Plate and Serve. To serve, spoon a generous amount of the garlic olive compote over each scallop. Garnish with freshly chopped flat-leaf parsley for a burst of color and freshness. Enjoy your Seared Sea Scallops with Garlic Olive Compote immediately while they are warm.
Notes
- Use frozen scallops: They are available year-round and just as delicious when thawed properly.
- Substitute seasonal vegetables: Add seasonal veggies like asparagus or zucchini to the dish for a fresh twist.
- Experiment with different olives: Try green olives or a mix of olives for varied flavor profiles.
