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Caputo’s Ligurian Style Scallops with Pesto & Sun Dried Tomatoes


1/2 cup sun dried tomatoes in oil, chopped, save oil
2 T olive oil
2 cloves garlic, chopped
2 lb scallops, rinsed and drained
1/4 cup pesto sauce
salt and pepper to taste


In a skillet heat the oil from the tomatoes and the olive oil, add the tomatoes and garlic. Saute over medium heat until the garlic is tender, about 2 minutes. Add the scallops and saute until done, about 3 minutes. Meanwhile combine pesto with scallops and mix well. Salt and pepper to taste. Serve immediately over crusty Italian toast.

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