Seared scallops with roasted pesto tomatoes
- 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.
- 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.