Saucy Scallops
Saucy Scallops
Submitted by Melody Miller of Hartland, MI
Seafood
Ingredients
- 1 tablespoon Fustini’s Garlic olive oil
- 1 tablespoon butter
- 12 large scallops
- 2 small tomatoes, chopped
- 1 tablespoon Fustini’s Fig balsamic
- 1 tablespoon Fig & Maple Paste
- Feta cheese
- crusty French baguette
Directions
- In a medium sauté, pan, place Fustini&rsquo,s Garlic Olive Oil and butter. Place on medium heat until the butter has melted, and then swirl to combine. Add the scallops, salt &, pepper, tomatoes, Fustini&rsquo,s Fig Balsamic and Fig &, Maple Paste. Cook on medium heat for 7 to 10 minutes, until the scallops are cooked and the tomatoes and balsamic have reduced to make a nice sauce.
- Divide the scallops and sauce into two bowls, top with crumbled feta cheese. Serve with sliced French Baguette bread for dipping in the sauce.
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