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 oven.

For lemon basil oil: Place the 8 oz. RC Pesto Sauce in a blender with olive oil & RC Lemon Extract and blend for 2-3 minutes. Do not emulsify by over-blending.

Plating suggestion: On appetizer or salad plate arrange 3 roasted plum tomato slices and top each with a seared scallop. Drizzle each scallop with Lemon Basil Oil and decorate plate with a little more Lemon Basil Oil. Garnish each scallop with a small lemon wedge and fresh basil leaf or fresh chopped basil.