Grilled Sea Scallops And Tomatoes With Olive Vinaigrette Recipe

• 1/4 c. Minced pitted Kalamata or possibly brine-cured black olives
• 1 Tbsp. Finely minced bottled roasted red pepper
• 1/2 tsp Chopped garlic
• 1 tsp Dijon mustard
• 1 Tbsp. Red-wine vinegar
• 1/4 tsp Fresh lemon juice
• 1/4 c. Extra virgin olive oil, (preferably extra-virgin)
• 1/2 lb Sea scallops, rinsed and liquid removed
• 2 med Vine-ripened tomatoes, cut into wedges
• 2 c. Arugula, stems discarded and leaves washed well and spun dry

Directions