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Baked Scallops with Tomatoes and Pesto

1/2 cup fresh basil leaves
1 TBSP. minced cilantro
2 TBSP. minced fresh parsley
1 TBSP. minced fresh oregano
1 TBSP. minced fresh chives
2 cloves garlic, minced
Salt and pepper, to taste
Juice of 1 lime
1 cup olive oil
1 1/4 lbs. sea scallops
2 or 3 large tomatoes

Preheat oven to 425 degrees.
Combine the herbs, garlic, salt, pepper, lime juice, and 2 TBSP. of the olive oil in a blender or food processor.
Turn the machine on and add the remainder of the oil in a drizzle (the sauce will remain thin).
Taste for salt, lime juice and garlic.
Drizzle a few TBSP. of the sauce on the bottom of a glass dish that is large enough to hold the scallops in one layer.
Add the scallops and season with salt and pepper.
Slice the tomatoes about 1/4-inch thick and layer over the scallops; season again.
Spoon most of the rest of the sauce over the tomatoes.
Bake until the tomatoes begin to liquefy, 10 minutes.
Serve immediately; pass the remaining sauce when serving.
Serves 4.

Coastal Fisherman Merch
CF Merch



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