- 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!