You are here: Home » Recipes » Lemon scallops with Olive-Fig Compote Lemon scallops with Olive-Fig Compote Recipe by motherchic Yield 4-6 servings Prep 12 minutes Cook 35 minutes PrintEmail Ingredients 1 ( 6oz ) can California black ripe olives. halved10 -- dried figs, chopped1 -- sweet onion, thinly sliced3 tablespoons balsamic vinegar4 tablespoons olive oil1 tablespoon fresh basil, minced1/2 teaspoon fennel seeds1/2 teaspoon salt1/2 teaspoon lemon pepper1 1/2 - 2 pounds sea scallops2 tablespoons lemon juice1 teaspoon lemon zest Instructions Preheat oven to 350 degrees. In a medium bowl combine olives, figs, onions, balsamic vinegar, 2 TBSP olive oil, basil, fennel seeds, salt and lemon pepper. Place mixture in a shallow baking dish, cover with foil. Bake for 30 minutes. Remove from oven and keep warm. Rinse scallops in cold water and pat dry. Toss them with the remaining olive oil. Heat a large skillet over high heat. Sear the scallops about 1 minute on each side, until golden. Lower the heat under the skillet and cook the scallops for approximately 3 more minutes, until done. To serve: Spoon the olive-fig compote onto the serving plates. Top with the seared scallops. Drizzle scallops with lemon juice and sprinkle with lemon zest.