- Serves
- 4
Ingredients
- 1/11 pounds
- dry sea scallops
- approx 16
- 2 tsp
- Compliments Butter Unsalted
- 2 tsp
- Sensations Extra Virgin 100% Olive Oil
- Salt and freshly ground black pepper
- For Salad
- 2
- heads escarole, or any hearty green lettuce
- 5
- sunchokes (Jerusalem artichoke), scrubbed and thinly sliced
- 1/2 cup
- Compliments Roasted Almonds No Salt Added
- 1/2 cup
- coarsely grated Romano Cheese
- Salt and coarsely ground black
- Pepper to taste
- 1
- Bottle Sensations Balsamic Vinaigrette
- 16 oz
Method
- Step 1
- Preheat oven to 375°F (190ºC). Spread tomato sauce in bottom of a 17 X 12-in. (43 x 30-cm) baking sheet. Scatter green and red peppers, onion, and meatballs on sauce. Top with shredded mozzarella and bread cubes. Drizzle with oil.
- Step 2
- Bake 25 to 30 min. until vegetables are tender and meatballs are golden and heated through. Sprinkle with basil before serving.
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