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  • Serves 6
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 10 minute(s)
2 large tomatoes, seeded and chopped
6 kalamata or oil-cured olives, pitted and sliced
4 Tbsp. Bertolli® Extra Virgin Olive Oil
1 Tbsp. finely chopped basil or oregano leaves or 1/2 tsp. dried basil or oregano leaves, crushed
2 tsp. balsamic vinegar
1 clove garlic, finely chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. sea scallops, rinsed & patted dry

In medium bowl, combine tomatoes, olives, 2 tablespoons Olive Oil, basil, vinegar, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Let stand 10 minutes. Meanwhile, preheat oven to 450°. In another medium bowl, toss scallops with remaining 2 tablespoons Olive Oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. In shallow roasting pan or jelly-roll pan, arrange scallops. Roast 10 minutes or until scallops turn opaque. Serve tomato salsa with hot scallops.

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Nutrition Information per serving
Calories 310, Calories From Fat 150, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 17g, Cholesterol 55mg, Sodium 520mg, Total Carbohydrates 9g, Sugars 3g, Dietary Fiber 1g, Protein 29g, Vitamin A 15%, Vitamin C 25%, Calcium 6%, Iron 6%