Seared Scallops with Roasted Pesto Tomatoes
Prep Time
Serves
Cooking Mode
20 Zima™ or Candi-to™ Mini Sweet Tomatoes, cut in half
3 Rosso Pesto
3 breadcrumbs with Italian seasoning
4 giant scallops (U-10 count), patted dry with paper towel
¼ each salt and pepper
1 butter
20 Zima™ or Candi-to™ Mini Sweet Tomatoes, cut in half
3 Rosso Pesto
3 breadcrumbs with Italian seasoning
4 giant scallops (U-10 count), patted dry with paper towel
¼ each salt and pepper
1 butter
Directions
1Preheat 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.
2Meanwhile, 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.
Disclaimer
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Personal Note
Personal Note
