Scallops & Herbed Tomatoes

Yield – 4 servings

Preparation Time – 10 minutes17

Cooking Time – 20 minutes

Ingredients

• 1 pint grape or cherry tomatoes, halved
• 1 Tbsp olive oil
• 1 lb. fresh or frozen scallops
• 1 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh parsley
• 2 green onions, sliced
• 3 garlic cloves, crushed
• Salt and pepper to taste
• Fresh veggies, as side dish
• 16 oz. pasta, as side dish

Directions

• Cook pasta, as directed.
• Halve all the tomatoes.
• In a large skillet, heat the olive oil over high heat and sear the scallops on both sides. Once seared, stir in the halved tomatoes, fresh basil and parsley, sliced green onions, crushed garlic cloves, salt and pepper. Saute for 5 to 8 minutes, or until tomatoes begin to burst and scallops are cooked through.
• Prepare veggies.
• Serve Scallops and Herbed Tomatoes tossed with pasta and a side of veggies.

Freezer Instructions: Place scallops, tomatoes, basil, parsley, green onions, garlic, salt and pepper into a freezer safe bag or container. Place in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw completely before sauteeing in skillet over medium heat for 8 to 10 minutes, searing and flipping scallops once or twice.