Grilled Sea Scallops with Grilled Tomato Vinaigrette
- 6 plum tomatoes
- 6 Tbl extra virgin olive oil
- Kosher salt & freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1/4 cup olives, pitted & chopped
- 1 Tbl finely chopped fresh thyme leaves
- 4 Tbl coarsely chopped fresh basil leaves
- 1 # sea scallops (about 20) muscle removed
Heat your grill to high.
Brush the scallops on both sides with the oil, making sure that they are well coated, and season with salt & pepper. Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes. Turn over and continue cooking for 2-3 minutes longer until just cooked through.
Brush the tomatoes with 2 Tbl of the oil and season with salt & pepper. Place the tomatoes on the grill and grill on all sides until slightly charred and soft, 8-10 minutes. Remove the tomatoes from the grill, let cool slightly, and then cut into small dice.
Put the tomatoes in a medium bowl and immediately add the garlic, olives, thyme, 3 Tbl of the basil, and the remaining 4 Tbl olive oil. Season with salt & pepper. Let sit at room temperature for at least 15 minutes and up to 1 hour before serving. Do not refrigerate.
Spoon half of the vinaigrette onto a platter and top with the scallops. Spoon the remaining vinaigrette over the top of the scallops and sprinkle with the remaining tablespoon of basil.