Seared Scallops with Roasted Pesto Tomatoes
- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- Serves 4
Ingredients
- 20
- Zima™ or Candi-to™ Mini Sweet Tomatoes, cut in half
- 0
- 3
- Rosso Pesto
- 45
- 3
- breadcrumbs with Italian seasoning
- 45
- 4
- giant scallops (U-10 count), patted dry with paper towel
- 0
- 1/4
- each salt and pepper
- 1
- 1
- butter
- 15
Directions
Step 1
Preheat oven to 350°F (180°C). Place tomato halves, cut side up, on a baking sheet. Spread pesto onto tomatoes, sprinkle breadcrumbs overtop and bake 12 min. Set aside.
Step 2
Meanwhile, season scallops with salt and pepper. In a skillet, melt butter over high heat and add scallops. Cook 2 min. on each side, until browned. Divide scallops among 4 plates, top with tomatoes and serve with a mesclun salad, if desired.
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Nutritional Facts
- Calories:
- 150
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 7 g
- Cholesterol:
- 10 mg
- Protein:
- 6 g
- Sodium:
- 250 mg