Directions:
- In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
- Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
- Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
- Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.93 Kcal (2612 kJ) | ||
| Calories from fat | 516.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.39g | 88% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 791.3mg | 33% | |
| Potassium | 446.2mg | 9% | |
| Total Carbs | 7.17g | 2% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 24.55g | 49% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 3.2mg | 18% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 297.66 Kcal (1246 kJ) | ||
| Calories from fat | 246.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.38g | 88% | |
|---|---|---|---|
| Cholesterol | 22.18mg | 15% | |
| Sodium | 377.51mg | 33% | |
| Potassium | 212.87mg | 9% | |
| Total Carbs | 3.42g | 2% | |
| Sugars | 0.32g | 3% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 11.71g | 49% | |
| Vitamin C | 5.2mg | 18% | |
| Iron | 1.5mg | 18% | |
| Calcium | 22.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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