#178 scallops & roasted tomatoes

1/4 lb bay scallops (the small ones)
1/4 cup grape tomatoes
1/2 of a red bell pepper (sliced)
2 tbsp rum
2 tbsp lemon juice
1 avocado (diced)
1 mango (diced)

Roast peppers and tomatoes in 400C oven until tomatoes pop. Heat sauce pan, add scallops and cook ~2 mins, stir in rum, lemon and cook another minute or so. Stir in roasted veggies and serve with avocado and mango

adapted from epicurious