- 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 150
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 7 g
- Cholesterol:
- 10 mg
- Protein:
- 6 g
- Sodium:
- 250 mg
