Combine in bowl; tomatoes, olives, 2 Tablespoons Olive Oil, Basil, Vineager, Garlic, 1/4 Teaspoon Salt and 1/8 Teaspoon of Black Pepper. Set aside for 10 minutes.
In another bowl, toss the Scallops with the remaining 2 Tablespoons Olive Oil, 1/4 Teaspoon Salt, and 1/8 Teaspoon of Pepper. In shallow roasting pan arrange Scallops, roast for 10 minutes or until they turn opaque. Serve the tomato salad on top of the hot Scallops.
This is a great combo! Around 250 calories! Enjoy!
1 Pound Sea Scallops
2 Large Plum Tomatoes, seeded and chopped
6 Kalamata Olives, pitted and sliced
4 Tablespoons Olive Oil
1 Tablespoon Finely Chopped Basil
2 Teaspoons Balsamic Vineager
1 Clove Garlic, Finely Chopped
1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper
Preheat Oven to 450 degrees.
Combine in bowl; tomatoes, olives, 2 Tablespoons Olive Oil, Basil, Vineager, Garlic, 1/4 Teaspoon Salt and 1/8 Teaspoon of Black Pepper. Set aside for 10 minutes.
In another bowl, toss the Scallops with the remaining 2 Tablespoons Olive Oil, 1/4 Teaspoon Salt, and 1/8 Teaspoon of Pepper. In shallow roasting pan arrange Scallops, roast for 10 minutes or until they turn opaque. Serve the tomato salad on top of the hot Scallops.
This is a great combo! Around 250 calories! Enjoy!