Skillet Scallops with Orzo and Sauteed Tomato Vinaigrette

Skillet Scallops with Orzo and Tomato Vinaigrette

During Lent it is a challenge to prepare a variety of fish dishes that everyone in the family can agree upon. I love scallops, my husband… not so much. This particular recipe is one that I have wanted to prepare for a while. It is from the Bobby Flay cookbook Grill it! It is based on a classic scallop dish called Scallops Provençale.

I used my iron skillet for this recipe because it was rainy outside. As a result, I did not get the nice char lines on the scallops.

Ingredients:

6 plum or ripe tomatoes, I used about 12 sliced grape tomatoes      1/3 tablespoons extra-virgin olive    Kosher salt   Freshly ground black pepper     2 cloves garlic, finely chopped     1/4 Niçoice or Kalamata olives     1 tablespoon finely chopped fresh thyme leaves     4 tablespoons coarsely chopped fresh basil leaves  1 pound sea scallops, muscle removed

Method:

Heat your skillet to high. Toss tomatoes with 2 tablespoons of olive oil and season with salt and pepper. Place skin down in hot skillet and allow to become charred, about ten minutes. Remove the tomatoes from the pan and put to the side in a small bowl.

Immediately add the rest of the above ingredients, reserving 1/4 of the oil for the scallops and 1 tablespoon of the basil for garnish. Let this mixture rest at room temperature for at least half an hour. Do not refrigerate.

Mop out the cooled skillet with a paper towel, heat to high, brush the scallops with the remaining olive oil and season with salt and pepper. Cook scallops for 3-4 minutes, until golden, and then flip and cook on the other side for an additional 2-3 minutes. Place a scoop of the tomato vinaigrette in the center of the plate, arrange the scallops, drizzle the scallops with some of the liquid from the vinaigrette, and sprinkle the remaining basil across the scallops. I prepared orzo and placed the scallops on them with the vinaigrette to the side. The next time I will put the tomatoe vinaigrette in the center and arrange the orzo and the scallops around them. This way the olive oil will be absorbed by the orzo and won’t be wasted. Enjoy!