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Instructions |
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Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper.
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Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until gloden brown.
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Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.
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Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.
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Originally Submitted
12/20/2009
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