Pan-Fried Scalllops and Red Pesto Baked Tomatoes

Pan-Fried Scalllops and Red Pesto Baked Tomatoes

Comments: Excellent served along with a mesclun salad.
Servings: 4
Ingredients Preparation

20 sweet cherry-tomatoes, halved
3 tablespoons [45 mL] red pesto
3 tablespoons [45 mL] Italian breadcrumbs
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
4 giant scallops [8-10], patted dry using paper toweling
1 tablespoon [15 g] butter
4 lettuce leaves



Preheat oven to 350°F [180°C].
Arrange tomato halves, cut side up, onto a baking sheet.
Evenly spread red pesto over cut side of tomatoes; evenly sprinkle with Italian breadcrumbs.
Bake into preheat oven for 12 minutes; reserve.
Meanwhile, salt and pepper scallops.
Melt butter into a frypan over high heat.
Fry scallops for 2 minutes on each side, until golden.
Evenly transfer scallops onto 4 individual plates already decorated with lettuce leaves; add reserved golden tomato halves.
Serve immediately.