Zima™ or Candi-to™ Mini Sweet Tomatoes, cut in half
breadcrumbs with Italian seasoning
giant scallops (U-10 count), patted dry with paper towel
each salt and pepper
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.
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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