Ingredients
16 sea scallops
3 tbsp. extra-virgin olive oil
3/4 tsp. salt
1/2 tsp. Freshly ground pepper
2 tbsp. red wine vinegar
1 clove garlic
3 large ripe tomatoes
3/4 c. oil-cured black olives
1 bunch basil
4 large waxy potatoes (preferably Yukon Gold)
1 tbsp. extra-virgin olive oil
1/2 tsp. salt
Preparation
Step 1To make scallops: Rinse scallops and pat dry; place in a bowl. Season with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.Step 2In a mixing bowl, combine vinegar, remaining 2 tablespoons olive oil, and garlic. Stir in tomatoes, olives, and basil. Season to taste with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.Step 3To make potatoes: Cut into slices about 1/3-inch thick. Steam on stovetop until barely tender, about 10 minutes. Transfer to a bowl, allow to cool slightly, and toss with olive oil and salt. Place potatoes on grill and cook 3 to 4 minutes per side, until browned. Remove to a serving platter and keep warm in a low oven.Step 4Place scallops on grill fitted with an oiled, small-mesh grill rack and cook 1 minute per side, until edges are lightly browned. Divide scallops among 4 individual serving plates. Top with equal portions tomato-olive vinaigrette; serve with potatoes on the side.
