Yield: 4 appetizer servings. 12 large fresh diver scallops to taste, salt & pepper 12 plum tomato slices, ¼-inch thick 3 tsp. RC Pesto Sauce 12 small lemon wedges as needed for garnish, fresh basil Lemon Basil Oil (yields 12 oz.): 8 oz. RC Pesto Sauce 4 oz. good quality olive oil ¼ tsp. RC Lemon Extract Season the scallops with salt and pepper and sear until golden brown on each side. Coat the plum tomato slices with 3 oz. RC Pesto Sauce and roast for 5-6 minutes in a 450°F ...
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