Scallops À La Provençal
- 5 cups cherry tomatoes
- 2 1/2 tablespoons chopped garlic, divided
- 5 teaspoons chopped fresh thyme, divided
- 5 teaspoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Vegetable oil cooking spray
- 2 cups fresh corn
- 1 pound sea scallops
- 2 teaspoons balsamic vinegar
- 3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided
- 2 cups arugula
- Heat oven to 375u0b0F. 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.
cherry tomatoes, garlic, fresh thyme, olive oil, salt, freshly ground black pepper, vegetable oil cooking spray, fresh corn, scallops, balsamic vinegar, fresh herbs, arugula
Taken from www.epicurious.com/recipes/food/views/scallops-a-la-provencal-51127200 (may not work)