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Shrimp and Scallop Pesto
Serves 2

1 pound sea scallops or medium shrimp, peeled and deveined1/4 cup prepared pesto
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
8 cherry tomatoes, halved

1. Bring 4 cups water to a boil. Add scallops or shrimp; remove from heat. After8 minutes, remove scallops or shrimp with slotted spoon.
2. In a large bowl, mix pesto, olive oil, and parsley. Stir in scallops. Before serving,gently toss scallop mixture with cherry tomato halves.

NUTRITION PER SERVING
CALORIES 490 FAT 29 g PROTIEN 44g SODIUM 270 mg FIBER 2g CARBOHYDRATE 10 g