Yield: 2 servings
Ingredients:
½ cup olive oil divided
1 medium shallot sliced
3 garlic cloves sliced
1 pint cherry, sun-gold or grape tomatoes
½ cup white wine such as pinot grigio
½ cup Pitted Greek Kalamata Olives
1 tablespoon Imported Non-Pareil Capers
Salt and pepper to taste
2 large handfuls baby spinach
8 large sea scallops patted dry
Directions:
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Add the shallots and garlic. Cook until shallot and garlic flavor has infused the oil, about 10 minutes.
- Remove shallots and garlic.
- Add the tomatoes and cook, stirring occasionally until they begin to burst, about 5-6 minutes.
- Season with salt and pepper to taste and carefully pour in the white wine.
- Cook until the wine has almost evaporated and stir in pitted greek kalamata olives and non-pareil Capers.
- Add the spinach and stir until wilted.
- Season with additional salt and pepper and set aside.
- Season the scallops generously on both sides with salt and heat the remaining 2 tablespoons of olive oil over in a separate large skillet over medium-high heat.
- Once the oil begins to shimmer, add the scallops and cook until golden brown and seared, about 2 minutes per side.
- Divide the tomato and olive mixture among plates and place the scallops on top.
- Serve as-is, over pasta or with crusty bread to sop up all the sauce.