Recipe - Grilled Sea Scallops And Grapefruit - Bernard

One fourth cup Chopped pitted Kalamata or
other
; brinecured black olives
1 tablespoon Finely chopped bottled
roasted red pepper
One half teaspoon Minced garlic
1 teaspoon Dijon mustard
1 tablespoon Redwine vinegar
One fourth teaspoon Fresh lemon juice
One fourth cup Olive oil; (preferably
; extravirgin)
One half pound Sea scallops; rinsed and
drained
2 md Vineripened tomatoes; cut
into wedges
2 cup Arugula; stems discarded and
; leaves washed well
; and spun dry

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 wellseasoned 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.

Serves 2.

Gourmet June 1994

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