Grilled Sea Scallops And Tomatoes With Olive Vinaigrette

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
374
FAT
97%
CHOL
14%
SOD
41%

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Ingredients for 2 servings

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

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