Roasted Scallops With Tomato Salsa

Ingredients

• 2 large tomatoes, seeded and chopped
• 6 kalamata or oil-cured olives, pitted and sliced
• 4 Tbsp. Bertolli® Extra Virgin Olive Oil
• 1 Tbsp. finely chopped basil or oregano leaves or 1/2 tsp. dried basil or oregano leaves, crushed
• 2 tsp. balsamic vinegar
• 1 clove garlic, finely chopped
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 lb. sea scallops, rinsed & patted dry

Directions

1. In medium bowl, combine tomatoes, olives, 2 tablespoons Olive Oil, basil, vinegar, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Let stand 10 minutes. Meanwhile, preheat oven to 450°. In another medium bowl, toss scallops with remaining 2 tablespoons Olive Oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. In shallow roasting pan or jelly-roll pan, arrange scallops. Roast 10 minutes or until scallops turn opaque. Serve tomato salsa with hot scallops.

• This recipe is Best Life approved. Best Life is a trademark owned by Best Life Corp. Learn more about the Best Life program at www.thebestlife.com