Ingredients:
1 pkg Coleson’s Catch Scallops
1/2 c Garlic cloves, whole, peeled & tossed in oil
4 pcs Roma Tomatoes, cut in half lengthwise
1/4 c Parsley, chopped
Olive oil
Salt and pepper
Cooking Instructions:
Roast garlic on a sheet pan, in a hot oven until golden brown. Shake salt and pepper over the cut side of the Roma tomatoes and place cut side down on a sheet pan and drizzle with oil. Bake at 450° until the skins split, 10-15 minutes. Peel off the skins and dice.
Shake salt and pepper over the scallop, sauté in a hot sauté pan until golden. Add garlic, tomatoes, parsley and hint of olive oil. Heat through and toss. Check seasoning. Serving Suggestions:
This a delicately flavored dish that is great with pasta.
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