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Seared Scallops With Roasted Beets And Cherry Tomato Sauce

Nutrition per serving    (USDA % daily values)
CAL
181
FAT
6%
CHOL
14%
SOD
37%

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Ingredients for 4 servings

2 yellow beets, boiled, peeled, cut into 1/4-inch slices

2 red beets, boiled, peeled, cut into 1/4-inch slices

3 large cloves garlic

Bertolli® Extra Virgin olive oil

Salt and ground black pepper to taste

2 Tbsp. chopped fresh rosemary

2 Tbsp. chopped fresh sage leaves

2 Tbsp. chopped fresh thyme

20 cherry tomatoes, halved

4 Tbsp. chopped flat-leaf parsley, divided

1 lb. large scallops

Bertolli® Extra Light™ Tasting olive oil

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