Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oven Roasted Scallops With Tomato-Kalamata Salsa
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- #67083
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 large tomatoes, seeded and chopped
6 kalamata olives or other oil-cured olives, pitted and sliced
4 tablespoons extra-virgin olive oil (divided use)
1 tablespoon finely chopped basil or oregano leaves
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
1/2 teaspoon salt (divided use)
1/4 teaspoon ground black pepper (divided use)
1 pound sea scallops
directions
Preheat oven to 450 degrees F.
In a medium bowl, combine the tomatoes, olives, half the olive oil, basil, vinegar, garlic, half the salt, and half the pepper. Let the mixture stand for 10 minutes.
Meanwhile, in another medium bowl, toss the scallops with the remaining olive oil, remaining salt and remaining pepper.
In a shallow roasting pan or jelly-roll pan, arrange the scallops. Roast them for 10 minutes or until the scallops turn opaque. Serve the tomato salsa with the hot scallops.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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