Pan-seared sea scallops with tomato and olive

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

The comforting flavours of Italy embrace these scallops, which are seared so that a delicate crust plays off their pillowy center. We use good-quality olives in this dish for heightened flavour.

The secret to a perfect sear; pat scallops dry and start with a really hot skillet!

Ingredients

1 1/2 pounds large, fresh sea scallops

Sea salt and freshly ground pepper, to season

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

3 Roma tomatoes, peeled, seeded, and chopped

6 Kalamata olives, pitted and chopped

1/2 cup dry white wine

1/4 cup unsalted butter, cubed and chilled

1/4 cup fresh flat-leaf parsley, chopped

Preparation

In a large skillet, heat olive oil over medium-high heat. Pat scallops dry and season with salt and pepper. Sear 3 minutes per side and remove from pan; set aside. Add garlic to the same pan and cook 1 minute. Add tomatoes, olives, and white wine; cook for 3 to 5 minutes. Whisk in cold butter. Return scallops to skillet and warm with sauce. Transfer to a platter and sprinkle with parsley. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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