SCALLOP, PESTO, AND SUN-DRIED TOMATO TOWERS
1 sheet frozen puff pastry dough, thawed
3 tablespoons pesto
16 large sea scallops (about 1 pound)
1, 8-ounce jar julienned sun-dried tomatoes in oil
2 tablespoons fresh parsley, chopped
Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper.
Lightly flour your countertop and gently roll the puff pastry to a 10” square, taking care to make sure the dough is even thickness and the seams where the puff pastry was folded are flat.
Spread the pesto in an even layer on the dough from edge. Cut the dough into 16, 2 ½“ squares and place them on the parchment paper lined baking sheet.
Remove the side mussel off each scallop and pat the scallops dry with paper towels. Place 1 scallop in the center of each square. Drizzle the top of each scallop with about ½ teaspoon of the oil from the sun-dried tomatoes.
Bake for 7 minutes and remove from the oven. Place 2 or 3 of the sun-dried tomato pieces on top of each scallop and place back in the oven and bake for 3-4 minutes more until puffed and golden.
Sprinkle with parsley and serve hot.