Pan Seared Scallops with Artichoke Olive Relish - California Ripe Olives
Pan-seared scallops with Artichoke Olive Relish, featuring California Green Ripe Olives for a flavorful twist. Perfect for seafood lovers!
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at calolive.org.
Cooking tools:
- Microplane
- Pepper mill
- Stainless steel skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Serving platter
- Airtight container
Ingredients
- 16 large sea scallops, patted dry
- 2 tablespoons olive oil
- 1 cup sliced California Green Ripe Olives
- 1 cup chopped cherry tomatoes
- 1 cup diced canned artichoke hearts, drained
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- 8 cups fresh arugula
- Kosher salt
- fresh ground pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Grilled Scallop Skewers - California Ripe Olives
calolive.org
Seared Scallops with Caramelized Onions and Arugula
deliciousliving.com
Grilled Scallops with Fennel Slaw - California Ripe Olives
calolive.org
Pan-seared Sea Scallops
417mag.com
Pan-seared Sea Scallops
biz417.com
Seared Sea Scallops With Roasted Tomatillos and Green Olives Recipe | Samsung Food App
app.samsungfood.com
Sea Scallops with Romesco Sauce
freshpressedoliveoil.com
Grilled Scallop Skewers - California Ripe Olives
calolive.org