Scallops à La Provençal
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 cups arugula
- 2 teaspoons balsamic vinegar
- vegetable oil cooking spray
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups fresh corn
- 1 pound sea scallops
- 1/2 teaspoon salt, divided
- 5 cups cherry tomatoes
- 2 1/2 tablespoons chopped garlic, divided
- 5 teaspoons chopped fresh thyme, divided
- 5 teaspoons olive oil, divided
- 3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided
- Carbohydrate 29 g(10%)
- Cholesterol 27 mg(9%)
- Fat 14 g(21%)
- Fiber 5 g(18%)
- Protein 19 g(37%)
- Saturated Fat 2 g(8%)
- Sodium 762 mg(32%)
- Calories 297
Preparation Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.
Preparation Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.
