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Seared scallops with roasted pesto tomatoes

Seared scallops with roasted pesto tomatoes
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4 servings
Easy
Main course

Caracteristics

Easy to do Ingredients under 6 Easy fish Less than 30 minutes Without eggs

Nutrition Facts per serving 150 Calories 6 g Protein 7 g Carbohydrate 0 g Fibre
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 150
  • Lipides 11 g 0 %
    • Saturated fat  3 g
    • ++ Trans fat 0 g 0 %
  • Cholesterol 10 mg
  • Sodium  470 mg 0 %
  • Carbohydrate 7 g 0 %
    • Fibre  0 g 0 %
    • Sugars  2 g
  • Protein 6 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 0 %

Ingredients

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Method

  1. Preheat oven to 350°F (180°C).
  2. Place tomato halves, cut side up, on a baking sheet.
  3. Spread pesto onto tomatoes, sprinkle breadcrumbs overtop and bake, 12 min. Set aside.
  4. 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.

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