Caputo’s Scallops With Pesto and Sundried Tomatoes

1/2 cup sundried tomatoes in oil, chopped, save oil
2 T olive oil
1/2 onion, diced
2 cloves garlic, chopped
2 lb scallops, rinsed and drained
1/4 cup pesto sauce
2 T chicken broth
salt and pepper to taste

In a skillet heat the oil from the tomatoes and the olive oil, add the tomatoes, onions and garlic. Saute over medium heat until the onions and garlic are tender, about 5 minutes. Add the scallops and saute until done, about 3 minutes. Meanwhile combine pesto and chicken broth in a small bowl, combine with scallops and mix well. Salt and pepper to taste. Serve immediately over crusty Italian toast.

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