Scallops with Pesto and Roasted Tomatoes

Name: Scallops with Pesto and Roasted Tomatoes
Prep time: 7 min
Cook time: 14 min
Total time: 21 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 250 g Scallops; 2 piece Zucchini; 150 g Cherry tomatoes; 2 tbsp Pesto; 1 tbsp Olive oil; 1 pinch Salt and pepper

Temps

21 min

Difficulté

facile

Ingrédients

Budget

~9-14 €

Valeurs nutritionnelles

Score santé

Bon · /100

335 kcal

par portion

27 gProtéines

22 gLipides

8 gGlucides

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Etapes

1
Preheat the oven to 210°C. Slice the zucchini into rounds and halve the cherry tomatoes.
3 min
2
Arrange the zucchini and tomatoes on a baking sheet, drizzle with olive oil, season with salt and bake for 8 minutes.
8 min
3
Place the scallops on top of the vegetables, top each with a spoonful of pesto and bake for 6 minutes.
6 min
4
Serve immediately with a drizzle of olive oil.
2 min