Add To Favorites
In a medium sauté pan, place Fustini’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’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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.