Yield: two dinner portions
- 1 each 12 oz. jar cured black olives, pits removed
- 1 1/2 c. black California olives, pitted
- 1/4 lb. sun-dried tomatoes, reconstituted, drained, reserve liquid (about 2 c. rehydrated tomatoes)
- 1 c. olive oil (varies with desired consistency)
- 1/4 c. fresh garlic, chopped
- 12 oz. large sea scallops (about 1 oz. each)
- 3 Tbsp. soy sauce
- 3 Tbsp. molasses
- 1/4 c. salad oil
- 2 bunches fresh greens such as swiss chard, baby spinach, mustard greens, etc
- 1/4 c. olive oil
- 1/4 c. scallions or shallots
- to taste salt
- to taste fresh ground pepper
Step 1 procedure:
- Puree the garlic, tomatoes, and olives in a food processor with half of the oil. Add the tomato liquid and the rest of the olive oil until a soft thick paste forms. You may vary the amount of oil. The tapenade is served as a condiment with the finished scallop dish.
Step 2 procedure:
- Combine the soy sauce and molasses in a shallow dish. Take the sea scallops and cut them about 3 times vertically about two-thirds of the way through the scallop. Turn the scallop and repeat the process. Place the cut scallops in the marinade and turn after about 30 minutes. The scallops can marinate for up to 24 hours.
- Pre-heat a sauté pan over high heat. Add some of the oil. Place the scallops into the hot oil cut-side down and cook for about 30 seconds. Turn the scallops and finish cooking them for an additional 30 seconds. They will open up and resemble a flower as they cook.
Step 3 procedure:
- Add the olive oil for the wilted greens to a hot sauté pan. Add the shallots and stir for about 30 seconds. Add the greens and stir, then cover and let them wilt for about 1 minute. Season with salt and pepper.
- To serve:
Serve the scallops on a bed of the wilted greens with some of the tapenade as a condiment and garnish