Grilled Sea Scallops and Tomatoes with Olive Vinaigrette

• 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

1. In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth.
2. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
3. 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.
4. 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.
5. Transfer scallops to a plate and keep warm.
6. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
7. Toss arugula with half the vinaigrette and divide between 2 plates.
8. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.

black olives, red pepper, garlic, mustard, redwine vinegar, lemon juice, olive oil, scallops, tomatoes, arugula

Taken from www.epicurious.com/recipes/food/views/grilled-sea-scallops-and-tomatoes-with-olive-vinaigrette-12069 (may not work)