• 1 1⁄2 pounds sea scallops
  • 1 pound plum tomatoes, chopped
  • 3⁄4 cup Kalamata olives pitted and chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1 small onion chopped
  • 2 clove garlic minced (or more to taste)
  • 1⁄4 cup water

Serves six people.


  1. Heat 1 tablespoon olive oil in large skillet.
  2. Add onion and cook until translucent.
  3. Add garlic to skillet, cooking approximately 1–2 minutes until garlic is slightly golden brown.
  4. Add chopped tomato, red wine vinegar, and water.
  5. Cook on medium high heat, stirring occasionally until mixture thickens.
  6. Stir in olives and remove mixture from skillet.
  7. Season olives with salt and pepper on both sides.
  8. Add 1 tablespoon olive oil to skillet and cook scallops until opaque.
  9. Spoon olive and tomato mixture over cooked scallops and serve.