Ingredients
2 (14 ounce) cans plum tomatoes, chopped
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons dried parsley
1 teaspoon dried basil
1 garlic clove, chopped
1 cup green pepper, julienned
1 cup yellow pepper, julienned
1 cup leek, white part only, julienned
1 pound sea scallops, patted dry
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450°.
In a bowl, combine the first 5 ingredients. On a baking sheet, place 4 pieces of aluminum foil (approximately 12″ x 14″) or for a more elegant presentation use parchment paper. Divide half of the peppers and leeks between the four pieces of foil or parchment. Top with half of the tomato mixture. Arrange the scallops on top of the tomatoes and season with salt and pepper. Layer the remaining vegetables over the scallops and top with remaining tomato mixture.
Cover with another piece of foil or parchment, and fold edges together to seal the packets. Bake for approximately 18 minutes until scallops are opaque.
Serves: 4
In a bowl, combine the first 5 ingredients. On a baking sheet, place 4 pieces of aluminum foil (approximately 12″ x 14″) or for a more elegant presentation use parchment paper. Divide half of the peppers and leeks between the four pieces of foil or parchment. Top with half of the tomato mixture. Arrange the scallops on top of the tomatoes and season with salt and pepper. Layer the remaining vegetables over the scallops and top with remaining tomato mixture.
Cover with another piece of foil or parchment, and fold edges together to seal the packets. Bake for approximately 18 minutes until scallops are opaque.
Serves: 4
