Scallops à La Provençal
A elegant Mediterranean-inspired dish featuring seared sea scallops served with roasted cherry tomatoes, fresh corn, and arugula, finished with fresh herbs and balsamic vinegar. This light yet satisfying meal combines the sweetness of seafood with the bright flavors of Provence.
Ingredients
- •5 cups cherry tomatoes
- •2½ tablespoons chopped garlic
- •5 teaspoons chopped fresh thyme
- •5 teaspoons olive oil
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •1 spray Vegetable oil cooking spray
- •2 cups fresh corn
- •1 pound sea scallops
- •2 teaspoons balsamic vinegar
- •3 tablespoons mixed fresh herbs
- •2 cups arugula
Cooking Instructions
- 1.
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.
40 min
