Equipment
Ingredients
Main Components
- 680 g jumbo sea scallops
- 70 ml olive oil
- 2 tomato, seeded and cut in eighths
- 1 red onion, cut in eighths
- 2 garlic, crushed
- 240 ml white wine
- 36 g salted capers, rinsed and drained
- 15 ml nicoise olives, chopped
- 3 g thyme, chopped
- 3 g rosemary, chopped
- 2 g salt, to taste
- 1 g pepper, to taste
Finishing
- 30 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 510 kcal
- Protein
- 39 g
- Carbohydrates
- 15 g
- Fat
- 27 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 1303 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 298 mg
- Calcium
- 38 mg
- Iron
- 1.1 mg
- Magnesium
- 24 mg
- Phosphorus
- 45 mg
- Zinc
- 0.3 mg
- Vitamin A
- 36 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 4.2 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.6 mg
- Folate
- 22 mcg
- Water
- 169 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F) and heat your grill to high heat.
Pat the sea scallops completely dry using paper towels to ensure a proper sear.
Brush the scallops with 15ml of olive oil and grill over high heat for 1-2 minutes per side until grill marks appear.
Heat 15ml of olive oil in a saucepan over medium heat, then sauté the tomatoes and red onion for 5 minutes.
Add the crushed garlic and white wine to the saucepan and simmer for 2 minutes.
Stir in the capers, olives, thyme, half of the rosemary, and the remaining 40ml of the first olive oil portion. Season with salt and pepper.
Pour the tomato and onion mixture into a baking dish and arrange the seared scallops on top.
Bake the dish in the preheated oven at 200°C (400°F) for 5 minutes.
Remove from the oven, drizzle with the finishing 30ml of olive oil, and sprinkle with the remaining rosemary. Serve at room temperature.
Chef's Notes
- Ensure your scallops are completely dry before searing. Moisture is the enemy of a good sear, preventing the Maillard reaction that creates that delicious crust.
- Don't overcrowd the grill or the pan when searing. Cook scallops in batches if necessary to maintain high heat and achieve a proper sear on each one.
- The white wine sauce acts as a base; taste and adjust seasoning with salt and pepper before adding the scallops to ensure a well-balanced flavor profile.
- Resist the urge to overcook the scallops. They should be just opaque and slightly firm. Overcooked scallops become rubbery and lose their delicate sweetness.
- Serving at room temperature allows the flavors to meld beautifully and prevents the scallops from becoming tough.
Storage
Refrigerator: 48 hours — Store in an airtight container.
Reheating: Reheat gently in a 150°C (300°F) oven until just warmed through to avoid toughening the scallops.
Troubleshooting
Scallops are tough and rubbery
Cause: Overcooked during the grilling or baking phase
Fix: Cannot be fixed
Prevention: Strictly adhere to the 1-2 minute grill time and 5 minute bake time.
Scallops did not develop grill marks and stuck to the surface
Cause: Scallops were damp or the grill was not hot enough
Fix: Cannot be fixed for this batch, but improve the sear by increasing heat for the second side.
Prevention: Ensure scallops are bone-dry with paper towels and the grill is smoking hot before adding them.
Cultural Context
This dish draws inspiration from the vibrant coastal cuisines of the Mediterranean, particularly those found in Italy and Greece. It highlights fresh seafood, bright vegetables, and briny accents like olives and capers, often prepared with olive oil and aromatic herbs.
