Name: Grilled Sea Scallops with Tomato-Black Olive Vinaigrette and Potatoes
Yield: 4
Ingredients: 16 sea scallops -; 3 tbsp. extra-virgin olive oil -; 3/4 tsp. salt -; 1/2 tsp. Freshly ground pepper -; 2 tbsp. red wine vinegar -; 1 clove garlic -; 3 large ripe tomatoes -; 3/4 c. oil-cured black olives -; 1 bunch basil -; 4 large waxy potatoes (preferably Yukon Gold) -; 1 tbsp. extra-virgin olive oil -; 1/2 tsp. salt -

Grilled Sea Scallops with Tomato-Black Olive Vinaigrette and Potatoes

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Ingredients for - Grilled Sea Scallops with Tomato-Black Olive Vinaigrette and Potatoes

1. 16 sea scallops -

2. 3 tbsp. extra-virgin olive oil -

3. 3/4 tsp. salt -

4. 1/2 tsp. Freshly ground pepper -

5. 2 tbsp. red wine vinegar -

6. 1 clove garlic -

7. 3 large ripe tomatoes -

8. 3/4 c. oil-cured black olives -

9. 1 bunch basil -

10. 4 large waxy potatoes (preferably Yukon Gold) -

11. 1 tbsp. extra-virgin olive oil -

12. 1/2 tsp. salt -

How to cook deliciously - Grilled Sea Scallops with Tomato-Black Olive Vinaigrette and Potatoes

1. Stage

To make scallops: Rinse scallops and pat dry; place in a bowl. Season with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

2. Stage

In a mixing bowl, combine vinegar, remaining 2 tablespoons olive oil, and garlic. Stir in tomatoes, olives, and basil. Season to taste with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.

3. Stage

To make potatoes: Cut into slices about 1/3-inch thick. Steam on stovetop until barely tender, about 10 minutes. Transfer to a bowl, allow to cool slightly, and toss with olive oil and salt. Place potatoes on grill and cook 3 to 4 minutes per side, until browned. Remove to a serving platter and keep warm in a low oven.

4. Stage

Place scallops on grill fitted with an oiled, small-mesh grill rack and cook 1 minute per side, until edges are lightly browned. Divide scallops among 4 individual serving plates. Top with equal portions tomato-olive vinaigrette; serve with potatoes on the side.