Pan-seared scallops with pesto and cocktail tomatoes

1. Preheat oven to 210 °C (th. 7). On a baking sheet, line 4 clusters of 5 cocktail tomatoes. Pick the ones with a deep bright red and set them aside. Drizzle with olive oil, add salt and pepper and bake for 8 minutes (do not overcook).

2. Dice the remaining tomatoes in small cubes, pour 10cl of pesto and mix.

3. Pan-seared the 8 scallops over high heat. Place 1 whole cluster of roasted tomatoes and 2 scallops under the stalk. Drizzle with the tomato and pesto sauce.

Photo credit: Sucré Salé