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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.
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