Seared Scallops with Roasted Tomatoes (GF)

Ingredients

• 1 1/2 cup TOMATO, RED, RIPE, RAW
• 1/2 tsp SALT, SEA
• 1/2 tsp BLACK PEPPER, GROUND
• 2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 3/4 lb SCALLOP, RAW, mixed species
• 1 tbsp BASIL, FRESH, CHOPPED
• 2 oz FETTUCINI PASTA, DRY, gluten free

Instructions

1. Preheat brolier.
2. Arrange tomatoes in a single layer in a shallow roasting pan.
3. Sprinkle with 1/4 teaspoon salt and pepper and toss to coat.
4. Broil 7-10 minutes, stirring occasionally.
5. While tomatoes are broiling, cooking fettucine according to package directions.
6. Heat oil in a skillet.
7. Pat scallops dry and season with remaining salt and pepper.
8. Add scallops to skillet and cook 2 minutes each side or until done.
9. Serve scallops and tomatoes over fettuccine sprinkled with basil.

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