Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/4 cup chopped pitted Kalamata or other brine-cured black olives

　　1 tablespoon finely chopped bottled roasted red pepper

　　1/2 teaspoon minced garlic

　　1 teaspoon Dijon mustard

　　1 tablespoon red-wine vinegar

　　1/4 teaspoon fresh lemon juice

　　1/4 cup olive oil (preferably extra-virgin)

　　1/2 pound sea scallops, rinsed and drained

　　2 medium vine-ripened tomatoes, cut into wedges

　　2 cups arugula, stems discarded and leaves washed well and spun dry

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.