Recipes from The Chef’s Academy
Serves 4
- 12 large sea scallops (u-10)
- 1/2 cup oniion, finely diced
- 1/4 cup olive oil
- 2 garlic cloves, finely sliced
- 1 cup tomatoes; peeled,
- deseeded and crushed
- 24 black olives with pits
- 1/8 cup oregano leaves, fresh
- 3 cups chicken stock
- Pinch red pepper flakes
In a large pot, sauté the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and sauté 1 minute. Add the tomatoes, olives, capers, bay leaves and oregano. Simmer for roughly 10 minutes. Add the chicken stock and simmer for another 10 to 15 minutes. Season with salt and pepper to taste.
Sauté the scallops in olive oil for 2 minutes on each side. Add the sauce to the scallops and serve immediately.
