Scallop Panzanella

Scallop Panzanella

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Scallops can transform any regular dish into an elegant one. Mark Bittman of New York Times Cooking has created this Tuscan salad with a tasty twist. Toasted baguettes, juicy tomatoes and a sprinkle of fresh basil come together to make a flavorful bed for the seared scallops. The combination of sweet and savory creates a heavenly dish that you simply can’t wait to sink your teeth into. In just under 30 minutes, you’ll create a gourmet dish to enjoy in the comfort of your own home.

  • Est. Cooking Time: 45 min
  • Allergens: Wheat, Shellfish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Hefeweizen

INGREDIENTS:

  • Baguettes
  • Basil
  • Lemon
  • Roma Tomato
  • Scallops

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Sauté Pan
  • Rimmed Sheet Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Aluminum Foil