Seared sea scallops with garlic olive compote exude summer vibes, and since winter is a long one, at least for me, why not have fun and sun in our kitchens? Kalamata olives, garlic—lots of it ...

Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked. Transfer the seared scallops one at a time to the bowl with the umeboshi wash ...

Divide the zucchini between four plates and top with the scallops. Sprinkle with black pepper and a little rough-flaked sea salt, then garnish with mint leaves or sprigs. Serve immediately.

Scallops are easy to prepare, but care must be taken not to overcook them. They're best lightly seared, so they're still basically raw inside, although some people like them a little more cooked ...

Top off with the seared scallops. Serve hot. For the full post, visit Chef Billy Parisi. Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those ...