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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.

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