Scallops with Olive and Tomato Compote

    I think this is my very first compote.  I had to look up what that word actually meant.  The only thing that came to mind was a compost pile...but I knew that wasn't right.  All of the definitions I found had to do with fruit cooked in a syrup but maybe the tomatoes count as a fruit in this case?  I never knew which they really were, fruit of veggie?

Scallops with Olive and Tomato Compote
recipe from delish.com

Ingredients
3 tsp extra virgin olive oil
1 small onion, diced
1 garlic clove, minced
1 can diced tomatoes, in juice
1 tbsp red wine vinegar
1/4 tsp black pepper
1/4 tsp salt
1/3 cup Kalamata olives
1/4-1 1/4 lbs sea scallops (I only used 1/4 lb but the recipe called for 1 1/4)

Method
1. Heat a medium sized skillet over medium high heat.  Add 2 teaspoons of oil.  When the oil is hot add the onions.  Cook for 5-6 minutes, or until the onions are golden.  Add the garlic and cook for 1 minutes.
2. Add the diced tomatoes and their juices, the vinegar, and 1/4 tsp black pepper.  Let the mixture come to a boil.  Cook for 8-10 minutes, stirring occasionally.  The mixture should begin to thicken.  Stir in the olives and then transfer the "compote" to a covered dish.
3. To prepare the scallops, rinse them under cool water and pat them dry.  Sprinkle both sides with salt and pepper.
4. Heat a clean skillet over medium heat.  Add the remaining teaspoon of oil and then cook the scallops for about 5 minutes total, flipping once.
5. Top the compote with scallops and serve.

The Taste Test
    I was far too hungry coming home from school today to hold out for this dinner.  I instead inhaled some leftovers from the fridge and was then too full for this dish, that smelled very tasty. Arnauld enjoyed it enough to add it to the "make again" pile.