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Scallops and Bruschetta

  • 1 lb Scallops, thawed (10/20 size), cut in half if desired
  • 2 tbsp. butter
  • ½ dry white wine or chicken broth
  • 1 container Bruschetta
  • 12 oz. pasta, cooked as directed

Melt butter in large heavy skillet. Add scallops and sauté for 3 minutes on med-high heat. Add wine/broth and sauté for 3 more minutes until slightly reduced. Add bruschetta and stir until warm about 2-3 minutes. Serve over hot pasta. Enjoy!

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