I made this for dinner tonight and absolutely fell in love! I am also a kalamata olive lover so I actually made half more of the tapenade than this recipe calls for. Once all the ingredients are ready, this dish does not take long at all to complete (that’s one of the great things about seafood). Lots of flavor! I will definitely be making this dish again. Hope you enjoy as well!
What you will need:
12 fresh/frozen sea scallops (about 1 1/4 lbs total)
1/3 c kalamata olives, coarsely chopped
1 green onion, sliced
1/2 tsp finely shredded orange peel
2 tsp orange juice
1/4 tsp anise seeds, crushed
1/8 tsp cayenne pepper
1. Thaw scallops, rinse and pat dry
2. For tapenade, in a small bowl combine olives, green onions, orange peel, orange juice, anise seeds, and cayenne pepper
3. Coat unheated large nonstick skillet with nonstick cooking spray. Preheat over med-high heat. Add scallops and cook 3-6 mins or until scallops are opaque, turning once.
4. Serve with tapenade and if desired sprinkle with more orange peel. Makes 4 servings. (I served this with a parmesan rice side and a baby herb salad).
Total Fat: 3 g
Cholesterol: 47 mg
Protein: 24 g
Carbohydrate: 5 g
Fiber 1 g
Sodium: 353 mg