Seared Scallops with Olive and Tomato Compote

• 2 tbsp. olive oil
• 1 small onion
• 1 clove garlic
• 1 can whole tomatoes in juice
• 1 tbsp. red wine vinegar
• 1/4 tsp. coarsely ground pepper
• 1/4 tsp. salt
• 13 c. Kalamata olives
• Microwave Polenta (optional)
• 1 1/4 lb. sea scallops

1. In 12-inch skillet, heat 1 tablespoon oil on medium until hot.
2. Add onion and cook 6 to 8 minutes or until soft and golden, stirring occasionally.
3. Stir in garlic; cook 1 minute.
4. Add tomatoes with their juice, vinegar, and 1/8 teaspoon coarsely ground black pepper.
5. Heat to boiling on medium-high.
6. Cook 8 to 10 minutes or until thickened, stirring occasionally.
7. Stir in olives and transfer tomato compote to bowl; cover to keep warm.
8. Makes 2 cups.
9. Meanwhile, prepare Microwave Polenta, if using.
10. Remove and discard tough crescent-shaped muscle from each scallop.
11. Pat dry with paper towels.
12. Evenly season scallops, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon pepper.
13. In clean 12-inch skillet, heat remaining 1 tablespoon oil on medium-high until hot.
14. Add scallops and cook 5 minutes or just until opaque throughout and lightly browned on both sides.
15. Serve scallops with tomato compote, and polenta if you like.Nutritional information is based on one serving without polenta.

olive oil, onion, clove garlic, tomatoes, red wine vinegar, ground pepper, salt, olives, polenta

Taken from www.delish.com/recipefinder/seared-scallops-olive-tomato-compote-ghk0108 (may not work)